Strawberry pie reminds me of hours spent hunched over picking strawberries from our extremely abundant strawberry patch.  Our strawberry patch consisted of two or three long rows, about 2 feet wide by 25 foot long.  It probably didn't take 'hours' but it certainly felt that way to a twelve year old who would rather be doing anything else. 

My mother made large batches of jam and was known for her strawberry shortcake.  Occasionally, she would make a fresh strawberry pie.  We could never eat all of the berries we produced, so they were given to my grandparents, aunts/uncles, and neighbors.  Our strawberry patch was enough to feed a small village. 

I haven't had a strawberry custard pie and it sounds creamy and delicious.  And as many old recipes are, it is simple and quick to prepare.

Strawberry Custard Pie

2 cups fresh strawberries, hulled
1 cup sugar
1 tablespoon cornstarch
2 egg yolks
1 tablespoon butter
1 baked pie shell
Meringue

Mash two cups strawberries then add sugar and cornstarch.  Simmer over medium heat until thickened, then whisk in the egg yolks.  Cook for a few minutes.  Remove from stove and add one tablespoon butter.  Pour into baked pie shell and top with meringue.  Put into oven to lightly brown.

Personally, I'm not a fan of meringue - it always strikes me as kind of 'blah'.  I'm sure this pie would be equally good topped with fresh whipped cream!