Preheat your oven to 325°F (middle rack).

Crush the graham crackers in a food processor until fine. Add sugar and melted butter, blending until the mix resembles wet sand. Press it firmly into a pie or tart pan.

Bake the crust for 13-15 minutes until slightly browned. Allow it to cool completely before adding the filling.

In a blender, combine lime juice, fresh strawberries, and jam. Blend until smooth and set aside. In a separate bowl, whisk egg yolks, then whisk in condensed milk until fully combined. Fold in the strawberry-lime mixture.

Allow the filling to sit for about 20 minutes; this helps it thicken slightly before baking.

Raise the oven temperature to 350°F, pour the filling into the cooled crust, and bake for about 15 minutes. Your pie should have a slight jiggle in the center when done.

Let the pie cool to room temperature, then cover and refrigerate for at least 3-4 hours to chill and set.

For an optional topping, whip the heavy cream until soft peaks form, then gradually add sugar and beat until stiff peaks. Spread the whipped cream over the cooled pie.

Top the pie with sliced strawberries and lime for an extra burst of color and flavor.