In a medium saucepan, whisk together granulated sugar, cornstarch, salt, and milk. Cook over medium heat, stirring constantly, until the mixture thickens.
Temper the egg yolks by whisking in 1/2 cup of the hot mixture before returning the egg yolk mixture to the saucepan.
Continue cooking until the custard reaches 176°F (80°C), ensuring it becomes smooth and stable. Stir in 1 tablespoon vanilla extract.
Pour the warm custard into the pre-baked pie crust. Chill for at least 4 hours.
In a холодильник (chilled) bowl, whip heavy cream with confectioners’ sugar and vanilla extract until stiff peaks form.
Spread the whipped cream over the cooled custard. Top with sliced strawberries and lightly dust with corn syrup or water if using a humectant to prevent weeping.