1. Combine 1/2 lb diced strawberries, 1/2 cup of the sugar, the cold butter and whole eggs in a pot over medium heat. Stir constantly until thickened, being careful not to scramble, 8 to 10 minutes. Pour through a fine-mesh strainer and cool. Refrigerate strawberry curd at least 1 hour.
2. Heat oven to 375 degrees . Add graham crackers and 1 tbsp of the sugar to a food processor and process until finely ground. Pour in melted butter and process until well combined. Transfer to a 9-inch pie plate and press into bottom and sides of dish with the bottom of a measuring cup. Bake at 375 degrees for 15 minutes. Cool slightly.
3. Reduce heat to 350 degrees . In a bowl, beat egg yolks, lime juice, condensed milk and strawberry curd until smooth. Pour into pie shell and bake at 350 degrees for 15 to 17 minutes, until set. Cool, then refrigerate at least 2 hours or overnight.
4. Whip heavy cream and remaining 1 tbsp sugar until stiff peaks form. Transfer to a piping bag fitted with a star tip. Pipe a circle around the pie and a few circles in the center. Garnish with sliced strawberries.