Instructions: 1. Prepare the Pie Crust: Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Roll Out the Pie Crust: Line the crust with parchment paper and fill it with pie weights or dried beans.Blind bake the crust for 15 minutes. Remove the parchment paper and weights, then bake for an additional 10 minutes, or until lightly golden brown. Let it cool completely.
3. Prepare the Strawberry Filling: Cook over medium heat, stirring occasionally, until the strawberries release their juices and the mixture thickens, about 5-7 minutes.
4. Make the Custard Layer: Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture, whisking constantly.
5. Assemble the Pie Cake: Spoon the strawberry filling over the custard layer, spreading it out evenly.Refrigerate the pie cake for at least 2 hours, or until set.
6. Garnish and Serve: Before serving, garnish the pie cake with fresh sliced strawberries and a dollop of whipped cream.