For the Crust:

1. Preheat the oven to 350°F.
2. Mix together the graham cracker crumbs, sugar, and salt in a mixing bowl.
3. Stir in the melted butter until everything is moistened.
4. Press the mixture into the bottom and up the sides of a 9-inch pie dish. I like to use a measuring cup or a small glass to really compact the crumbs down and into the edges of the dish.
5. Bake the crust for 8-10 minutes or until lightly golden brown.
6. Allow to cool completely before adding the filling.

For the Filling:

1. While the crust bakes, make the filling by placing the strawberries, jam, lemon zest and juice in a blender or food processor and blending until completely smooth.
2. Pass the mixture through a fine mesh strainer set over a bowl to remove any seeds.
3. Whisk in the sweetened condensed milk, salt, and egg yolks until creamy and smooth.
4. Pour the filling into the cooled crust and then transfer the pie to the oven to bake for 20-25 minutes or until the filling is mostly set. A little jiggle is OK – it will continue to firm up as it cools.
5. Cool the pie to room temperature and then transfer to the fridge to finish setting for at least 2 hours (longer is better).

To Serve:

1. Remove the pie from the fridge and slice.
2. Garnish with whipped cream, fresh strawberries, mint leaves, and additional lemon zest (or however you prefer!). The pie is best enjoyed chilled or at room temperature. Keep leftover pie in the fridge.