2 c. milk
2 eggs, beaten
6 tbsp. flour
1 c. sugar
1 tsp. vanilla
Scant salt

Cook all ingredients until thick. Cool. Slice fresh strawberries (about 2 to 3 cups) in bottom of a baked 9" pie crust. Pour pudding cream on top of strawberries. Cover with 8 ounces Cool Whip.