Step 1

For the crust: Preheat the oven to 350 degrees F.

Step 2

In a food processor fitted with the blade attachment, add the cookies and process until you have a fine crumb consistency. Add the butter and pulse to combine.

Step 3

Divide the mixture among 4 wide-mouth mason jar lids (3 1/2 inches in diameter) arranged on a sheet pan. Using the back of a spoon, press the crust into the mason jar lids as you would a pie pan. Bake until set, 7 to 8 minutes.

Step 4

For the filling: Add the granulated sugar, cornstarch and salt to a small saucepan over medium heat and stir. Add the milk, followed by the egg yolk, stirring to combine. Cook, stirring frequently, until just boiling and thick, 4 to 5 minutes. Fold in the chocolate, butter and vanilla until fully melted and combined, about 2 minutes.

Step 5

Divide the mixture among the shells in the lids, tapping lightly to let the filling settle. Chill for at least 1 hour before serving, or up to 24 hours.

Step 6

For the whipped cream: Combine the whipped cream with the powdered sugar and refrigerate until ready to serve.

Step 7

When ready to serve, remove from the fridge, dollop the tops of the pies with the whipped cream and decorate each with a halved strawberry.