Place a small pot of water onto the stove over medium high heat. In a large bowl add the egg yolks and sugar, whisk to combine. Place the bowl over top the pot of water to create a bain marie.
Cook the egg yolk mixture, whisking continously, until it reaches 140 degrees. The mixture should lightened in colour and coat the back of a spoon. Remove from heat and set aside to cool.
To make the nilla wafer crust place 4 cups of nilla wafer cookies into a blender, or food processor, pulse until the cookies are a fine crumb. Pour the crumbs into a bowl, add the melted butter and heavy cream. Stir together until the crumbs are moistened and hold together when pressed.
Remove 1/4 cup of the crumb mixture and set aside for the top of the pie. Pour the remaining crumbs into a round fluted tart tin. Press the crumbs into an even layer to create a pie shell. Place in fridge to chill while making the filling.
In a large bowl add the heavy cream, whisk until it just forms soft peaks. Add 1/4 cup of the strawberry jam and the cooled egg mixture into the whipped cream. Use a spatula to fold the ingredients together until everything is well combined.
Get the pie shell from the fridge and pour half the cream mixture into the base, use an offset spatula to spread into an even layer. Take another 1//4 cup of jam and gentle dollop over top of the cream layer. Gently swirl the jam over the top with the offset spatula. Repeat this process a second time with the remaing cream mixture and strawberry jam.
Finally take the reserved crumbs and gernously sprinkle over top of the prepared pie. Place into the freezer for at least 4 hours, up to overnight. After chilling time remove from freezer, garnish with strawberries and serve.