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1
Make the crust: In a medium bowl, mix the butter and sugar with a silicone spatula or medium spoon until well combined. Add the egg yolk and mix well.
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2
Add the flour, cocoa powder, and salt. Mix well to combine. Press the mixture into an even layer in a 6-inch pie plate (see headnote for other pan options). Chill well.
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3
Preheat the oven to 375u00b0 F. Poke the chilled crust all over with a fork, and transfer to the oven to bake (you can use pie weights if you like, but they aren't required here). Bake until fully set, 12-15 minutes. Cool completely.
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4
Make the filling: In a small pot, toss the strawberries and 2 tablespoons of the sugar to combine. Heat over medium heat. Continue to cook until the fruit breaks down completely, 10-15 minutes. Puree until smooth in a food processor or blender. Strain the juice, and cool completely.
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5
In a small bowl, whisk the remaining sugar with the cornstarch to combine. In a medium pot, heat the milk, cream, vanilla bean, and salt over medium heat.
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6
When the milk comes to a simmer, remove from the heat. Stir the egg yolks into the sugar/cornstarch mixture, then pour about 1/3 of the milk mixture into the egg mixture, whisking constantly to combine.
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7
Gradually pour the mixture back into the pot, whisking constantly. Continue to cook over low heat, stirring constantly, until the pudding comes to first boil - large bubbles appearing in the center of the pot. It should be thick and glossy.
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8
Pour the pudding into a bowl and cover directly with plastic wrap. Chill well, at least 45 minutes.
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9
Stir the strawberry mixture into the pudding, then pour into the baked crust.
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10
In a medium bowl, whisk the cream and powdered sugar to medium peaks. Transfer to a pastry bag with a star tip (or you can just spread it on the surface in an even layer). Pipe the cream over the pie, and garnish with cocoa nibs, if using.
