Sweet Lady Dane Strawberry Pie

In a medium saucepan, combine 3 cups of sliced strawberries and 1 cup of sugar. Cook over medium heat, stirring frequently, until the strawberries release their juices and the mixture begins to simmer. (Approximately 5 minutes)

In a small bowl, whisk together the cornstarch and cold water until smooth. Pour the cornstarch slurry into the simmering strawberry mixture. Reduce the heat to medium-low.

Continue to simmer the strawberry mixture, stirring constantly, until it thickens into a glossy compote. This should take about 8-10 minutes.

Remove the strawberry compote from the heat and set aside to cool slightly.

In a separate saucepan, bring the half-and-half to a gentle simmer over medium heat. Remove from heat immediately.

In a mixing bowl, using an electric mixer, beat the egg and egg yolk until light and frothy. (Approximately 1 minute)

Gradually add 3/4 cup of sugar to the egg mixture, beating continuously until the mixture becomes thick, pale yellow, and forms a ribbon when the beaters are lifted. (Approximately 2-3 minutes)

Whisk in the flour until the mixture is smooth and no lumps remain.

Slowly pour the hot half-and-half into the egg mixture in a thin, steady stream, whisking constantly to temper the eggs and prevent curdling.

Pour the custard mixture back into the saucepan and place over medium heat. Cook, stirring constantly with a wooden spoon, until the custard thickens and comes to a simmer. (Approximately 5-7 minutes)

Reduce the heat to medium-low and continue cooking, stirring constantly, for an additional 2-3 minutes to ensure the flour is fully cooked and the custard is smooth.

Remove the custard from the heat and stir in the cold, cubed butter and vanilla extract until the butter is melted and fully incorporated.

Pour the warm custard into the prepared graham cracker crust, spreading it evenly.

Spoon the cooled strawberry compote over the custard layer.

Arrange the fresh strawberry halves attractively over the top of the pie.

Cover the pie loosely with plastic wrap and chill in the refrigerator for at least 3 hours, or preferably overnight, to allow the custard and compote to set completely.