Fruit custard pie

This is just the second part of my pie baking adventure which starts with a savory butter crust. The filling of this pie is a simple mixture of custard and strawberries. This is taken from KAF cookbook.

Recipe: Fruit custard pie filling (for one 9" pie)

Ingredients:
- one 9" pie crust, chilled
- 3 cups of cubed strawberries, about 1 lb, cut to 1/2" cubes
- 3 eggs
- 1/2 cup light whipping cream
- 1 cup 1% milk
- 1/2 cup sugar
- 3 TB all purpose flour

Procedure:
1. Beat eggs, milk and cream together, use low setting on electric beater.
2. Add 3 TB flour and 1/2 sugar to liquid mixture. Beat on low setting until integrated.
3. Allow liquid mixture to rest so that large bubbles disappear.
4. Preheat oven to 450F. Place rack at the bottom.
5. Place chopped strawberries evenly on chilled pie crust. Pour liquid mixture on top. Fill pie up to about 2/3. Do not overfill.
6. Bake pie on bottom rack at 425F for about 15 minutes, until crust is lightly golden and hardened.
7. Carefully take pie out, and wrap the edge with foil. Return to oven, bottom rack, and bake at 350F for about 30 minutes, or until filling is set 2 inches from the edge. It's ok of center is wobbly.
8. Allow to cool fully on rack. Chill until served.

Results:
8:22am, all ingredients (except flour) for the filling:

8:23am, half a cup of light cream:

8:23am, add to the cream 1 cup of 1% milk:

8:39am, all ingredients for making the custard:

8:42am, beating eggs, cream and milk together on low setting:

8:43am, milk mixture, with foams (to be minimized) when beaten:

8:43am, consistency of milk and egg mixture:

8:46am, sugar and starch added to mixture:

8:48am, mixture beaten for a minute, observe the thinned foam:

8:51am, mixture allowed to rest 3 minutes:

8:39am, strawberries chopped:

8:54am, fruit spread evenly in chilled crust:

8:57am, milk mixture poured in to crust:

8:57am, leftover mixture, with undissolved sugar at the bottom:

8:58am, baking started at 425F, bottom rack:

9:04am, baked 5 minutes:

9:08am, baked 9 minutes:

9:08am, edge when baked 9 minutes:

9:14am, baked 15 minutes:

9:17am, top after baking 15 minutes:

9:17am, edge after baking 15 minutes:

9:19am, crust cover prepared:

9:20am, baking resumed at 350F:

9:42am, pie baked another 22 minutes; shaken a bit to observe any wobbling:

9:42am, pie top when just out of oven:

9:42am, pie edge when just done:

9:44am, center of pie:

9:44am, fruit dried on top:

9:49am, slanted height of pie crust:

9:50am, flat top of pie filling:

9:51am, details of edge at 5 different parts of the crust:
Edge 1

Edge 2

Edge 3

Edge 4

Edge 5

10:54am, pie cooled one hour:

10:54am, crack appearing on cooled pie:

Mini pie:
8:13am, leftover dough made into pie crust:

9:01am, mini pie filled with 1 strawberry and remaining fillings, to overflowing:

9:04am, mini pie started baking:

9:11am, mini pie baked 7 minutes:

9:20am, mini pie taken out of oven after 15 minutes:

9:53am, mini pie cooled:

9:53am, mini pie center unset:

10:08am, mini pie edge cooked:

10:08am, mini pie bottom:

10:08am, uncooked crust bottom:

10:09am, thickness of expanded crust compared with filling:

10:09am, stickiness of filling to pan in areas that are not covered by crust:

Observation:
1. Do not fill the pie to the very top lest the filling rises up too high and spill over.
2. I probably over-baked this custard pie. It cracks afterwards, when cooled.
3. With the large pie, it seems that the crust that is in touch with the liquid mixture remains not fully cooked even though the exposed top crust has browned and the custard has cracked.