To make the custard: Add the milk to a mall pot and put over medium heat. Allow the milk mixture to heat until 140°F on a drink thermometer. Remove from the heat. While the milk is heating, continue on to the next steps, but keep an eye on the milk.

In the bowl of a stand mixer fitted with the whisk attachment, add the egg yolks and 226 grams cane sugar. Whisk on low for 2 to 3 minutes or until lightened in color. Add the flour and whisk to combine completely.

Once the milk has heated, turn the mixer on low and slowly add in the warm milk into the egg mixture. Once completely combined, stop the mixer.

In a clean 3-quart pot (if using same pot as milk, be sure to wash!), transfer the egg mixture.

Put over medium heat and stir with a high heat spatula. Make sure to to stir and scrape down the pot the entire time. The mixture will begin to bubble, as it thickens, then it will begin to thicken. Be sure to continue stirring to avoid clumps or burning the custard. If you see any small clumps, stir vigorously to smooth them out.

Once the custard coats the spatula and does not drip off when you lift it from the pot. Then it’s ready. You can also check this by scraping the custard in the center of the pot and ensuring that it doesn’t run back in. We just want a thick custard.

Remove from the heat and add in the 57 grams of salted butter. Stir to combine completely until smooth.

Last, add in the 1 teaspoon of vanilla extract.

Transfer the custard to the fridge and let it chill for at least 4 hours or overnight.

To make the crust: Preheat the oven to 350°F.

Add half the graham crackers into a food processor. Next, add in the 113 grams butter and 57 grams cane sugar. Then add the remaining half of graham crackers on top. This trick will help you mix evenly (as opposed to dumping all ingredients in!).

Process on high and shake the food processor until you have a uniform mixture. It helps to shake the food processor (watch the video!).

Grease a 9-inch pie pan with the butter wrapper. Then transfer the graham cracker crust into the pie pan.

Press it into the sides of the pie pan first, then into the middle to create the graham cracker crust.

Bake for 5 minutes. Allow the crust to cool completely before assembling the pie.

To make the topping: In the bowl of a stand mixer fitted with the paddle attachment, add the heavy whipping cream, 1 tablespoon of cane sugar, and 1 teaspoon of vanilla extract.

Mix on low, to avoid splattering, then gradually increase the speed as the mixture thickens. Continue to increase until you are at full speed. Whisk until stiff peaks form.

Divide the whipped cream in half (weighing 8 ounces each). Set aside one half for the topping of the pie.

Remove the custard from the fridge. Add in half (4 ounces) of the remaining whipped cream into the custard and fold to combine. Then add in the remaining 4 ounces and fold to combine completely, ensuring there are no ribbons of whipped cream.

Transfer the custard to the graham cracker crust and spread it out evenly.

Add the remaining 8 ounces of whipped cream on top and spread it out evenly. I like to leave a boarder of crust, custard, and then whipped cream so it’s nice and thick in the middle.

To make the American flag design: You can use a butter knife to draw portion out the blur part of the flag and also draw the lines. (See photo or video).

Add blueberries in the top left corner. Then add strawberry slices for strips going across the rest of the pie.

Serve immediately or store in the fridge (making sure to cover with plastic wrap completely so it doesn’t dry out) until ready to serve.