Preheat your oven to 325°F (160°C). Blitz graham crackers until finely crushed. Combine with sugar and melted butter in a bowl. Press evenly into a pie pan. Bake for 13–15 minutes until golden brown and cool completely.

In a blender, combine strawberries, lime juice, and strawberry jam until smooth. Whisk egg yolks and sweetened condensed milk together in a bowl. Fold in the strawberry mixture and let sit for about 20 minutes.

Increase oven temperature to 350°F (175°C). Pour thickened filling into the cooled crust and bake for 15 minutes. Remove and cool at room temperature before refrigerating for 3–4 hours.

Beat heavy cream and sugar until stiff peaks form. Spread whipped cream over the chilled pie and garnish with sliced strawberries and lime.