1 baked pie crust (any kind you prefer)
Custard filling (2 small pies)
4 1/3 cups milk
1 1/3 c. white sugar
1/2 cup cornstarch
pinch of salt
1 tsp vanilla
1 cup strawberries (fresh or frozen)
1/4 cup w sugar (more or less to taste)
1/4 cup water
corn starch to thicken
Bring milk to boil over medium heat. Whisk together remaining ingr and then drizzle the hot milk into the egg mixture while whisking constantly, then return to the pot and cook stirring constantly until thickened. Stir in vanilla. Transfer to large bowl and cover surface with plastic wrap until cooled (to prevent crust from forming)
Bring strawberries, sugar and water to a boil, mix in corn starch.
Cool custard filling and put into cooked shell. Let the glaze cool slightly then pour over pie and refridgerate, Top with whipped cream before serving.