Delight your guests with this perfect blend of sweet and tangy flavors. Fresh strawberries nestled over a creamy custard are sweetened with vanilla and a hint of lemon juice for brightness. The velvety filling pairs beautifully with the buttery crust. This is a showstopper.

1 pie crust (9 inches), prepared and baked according to package directions
2 egg yolks
1 1/3 cups sugar, divided use
7 tablespoons cornstarch, divided use
1/4 teaspoon salt
2 cups whole milk
1 tablespoon (1/8 stick) butter
1 teaspoon vanilla extract
1 cup water, divided use
1 tablespoon lemon juice
6 cups fresh strawberries, hulled and quartered

1. Place crust on a baking sheet. In a heatproof medium bowl, lightly whisk egg yolks.

2. In a medium saucepan over medium-high heat, whisk together 2/3 cup sugar, 4 tablespoons cornstarch, salt and milk. Bring to a boil. Boil 1 minute, whisking constantly.

3. Slowly pour 1/2 cup milk mixture into egg yolks, whisking constantly. Add egg mixture to the saucepan, reduce heat and cook for an additional minute, whisking constantly until mixture thickens.

4. Remove from heat and stir in butter and vanilla. Pour custard mixture into baked pie shell.

5. In a bowl, stir together remaining 2/3 cup sugar, remaining 3 tablespoons cornstarch and 2 tablespoons water.

6. In a medium saucepan over high heat, bring remaining 7/8 cup water to a boil. Stir in sugar mixture and cook, stirring constantly, 2–3 minutes until thick and clear. Remove from heat and stir in lemon juice. Fold strawberries into syrup.

7. Spoon strawberries over custard mixture and chill in refrigerator at least 4 hours. Serve chilled.

Serves 6–8.