Ingredients
Method
Prepare
- Prepare and bake your graham cracker crust according to your recipe or package instructions. Turn off the oven and set the crust aside to cool completely
- Grind the freeze-dried strawberries into a fine powder using a blender, food processor, or stand mixer. Sift to remove larger pieces if desired, or leave them in — they will rehydrate in the custard and you won't notice them once the pie is assembled
- Carefully separate the eggs, setting the yolks aside. Reserve the whites for another use such as meringue or macarons. Cut the butter into ½ inch cubes and set aside
Make the Strawberry Custard
- In a medium saucepan, whisk together the sugar, cornstarch, and salt. Whisk in the milk until the dry ingredients are fully dissolved. Add the egg yolks and whisk well until no yellow streaks remain
- Heat over medium, stirring frequently, until the mixture just comes to a boil. Remove from heat immediately and whisk well to smooth out any clumps that have formed on the bottom
- Return to the heat and bring back to a boil. Immediately reduce to a simmer and cook for 1 more minute, whisking constantly
- Remove from heat. Whisk in the butter 2–3 cubes at a time, then whisk in the vanilla extract
- Whisk in the strawberry powder until as smooth as possible. Some lumpy bits may remain as the strawberry rehydrates — this is fine
- Transfer the custard to a medium bowl and press a sheet of plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely cool
Assemble the Pie
- When the custard is fully chilled, slice the fresh strawberries very thin, about ⅛ to 1/16 inch thick. Set aside the best-looking slices for the decorative top layer
- Spread approximately one third of the custard evenly across the bottom of the cooled crust. Arrange a single layer of strawberry slices on top
- Repeat — spread another third of custard, then another layer of strawberry slices. Finish with the remaining custard and a final layer of strawberries
Decorate
- To make the flower decoration, arrange a circle of the largest strawberry slices around the outer edge of the pie like petals. Rotate the pie plate as you work to keep them evenly angled
- Add another ring of slices slightly overlapping the first. Continue adding concentric circles of strawberry slices, using progressively smaller slices as you work toward the center
- For the very center, take two small edge slices, fold them in half, interlock them, and press them into the middle of the flower
- Chill the assembled pie for at least 1 hour before serving. Refrigerate leftovers for up to 3 days
Notes
Have at least 1½ lbs of strawberries on hand and ideally 2 lbs — you will use more than you expect between the layers and the decoration, plus snacking. The custard must be completely chilled before assembly or it will be too loose to layer. Press plastic wrap directly onto the custard surface while it chills to prevent a skin forming. For an extra indulgent version, add a layer of whipped cream on top and stand halved strawberries cut-side down around the edge