Strawberry Key Lime From Scratch

This pie was shared with the best staff at Lakemont, that is….. in the eyes of the beholder!

              Great Job Extended Summer Camp Staff
1/2 lb strawberries, hulled and diced finely
1/4 cup sugar
3 tablespoons unsalted butter, cold
2 whole eggs, beaten
18 graham crackers, (I used Goldfish cinnamon giants)
1/2 cup unsalted butter, melted
5 egg yolks
1/2 cup Key lime juice, yes, you can squeeze twenty
1 can sweetened condensed milk
Whipped cream 
6 hulled and sliced strawberries 

Make a curd by combining diced strawberries, sugar, butter and two whole eggs over medium heat. Stir constantly until thicken, do not scramble, 8-10 minutes. Pour through a doubled cheese cloth strainer and cool.
Refrigerate curd for at least one hour.

Heat oven to 375 degrees. Grind crackers in food processor until finely ground. Pour in melted butter and process until well  combined. Transfer to a 9 inch pie pan and press into bottom and sides of dish with fingers. Bake for 15 minutes at 375 degrees. Cool slightly. 
In a bowl beat, beat egg yolks, lime juice and condensed milk and strawberry curd until smooth. Pour into pie shell and bake for about 20 minutes, at 350 degrees until set. Cool, then refrigerate at least two hours or overnight. 
Serve with garnish of whipped cream and sliced strawberries.