2 1/2 cups fresh strawberries, sliced
1 (9 inch) prepared graham cracker crust
1 (3 ounce) package instant vanilla pudding mix
2 eggs
1 (10 ounce) package frozen chopped strawberries, thawed
1 cup sour cream
In a medium bowl, stir together strawberries, pudding mix and eggs; pour into graham cracker crust.
Bake in preheated oven for 30 minutes, or until custard is bubbly and base is golden brown. Cool before serving.