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1
Mash 3 cups sliced strawberries with 1 cup sugar in a saucepan over medium heat. Bring strawberry mixture to a boil, stirring frequently.
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2
Mix cornstarch with water in a small bowl and pour into mashed strawberries; reduce heat to medium-low.
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3
Let strawberry mixture simmer, stirring constantly, until thickened, about 10 minutes. Set aside.
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4
Bring half-and-half to a boil in a saucepan; remove from heat.
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5
Beat egg and egg yolk with an electric mixer in a bowl until frothy; gradually mix in 3/4 cup of sugar, then beat until the egg mixture is thick, pale yellow, and forms a ribbon when beater is lifted out of the bowl, about 3 minutes.
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6
Mix in flour until smooth.
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7
Gradually pour hot half-and-half into the egg mixture in a steady stream, beating constantly.
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8
Return mixture to the saucepan and place over medium heat. Cook, stirring constantly with a wooden spoon, until the custard thickens and starts to boil. Reduce heat to medium-low; continue cooking, stirring constantly until flour is cooked, 2 to 3 more minutes.
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9
Remove custard from heat, and stir in butter and vanilla extract.
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10
Spread custard in an even layer over the bottom of graham cracker crust. Top the custard with the cooked strawberry mixture. Arrange fresh strawberries over the top.
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11
Chill at least 3 hours before serving.
