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.
Heat oven to 375°. 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° for 15 minutes. Cool slightly.
Reduce heat to 350°. In a bowl, beat egg yolks, lime juice, condensed milk and strawberry curd until smooth. Pour into pie shell and bake at 350° for 15 to 17 minutes, until set. Cool, then refrigerate at least 2 hours or overnight.
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.