To make crust: Preheat oven to 200°C and grease a 9" (20cm) pie pan.
In a medium bowl, beat butter, eggs, honey and salt together with a fork. Add coconut flour and stir until dough holds together and a soft dough forms.
Carefully pat into the greased pan. Prick with a fork and bake for 9 minutes.
To make the custard: Scrape seeds from the vanilla bean and set aside. Place the remaining vanilla pod in the milk and bring milk almost to a boil in a saucepan over medium heat. Remove from heat. Remove and discard vanilla pod.
Use an electric mixer to beat egg yolks, sugar and vanilla seeds until pale and creamy. Stir the cornflour into the egg mixture. Whisk in milk.
Transfer milk mixture to a clean saucepan and whisk over low-medium heat for 5 minutes or until mixture boils. Reduce heat to low and whisk for 3 minutes or until custard thickens and coats the back of a spoon. Stir in butter.
Transfer to a large heatproof bowl and cool slightly. Cover the surface with plastic wrap to prevent a skin forming. Place in fridge for 30 minutes to chill.
Cut strawberries into slices. Pipe chilled custard into cooled pastry. Top with strawberries. Place jam and 1 tbs water in a bowl and microwave for 40 seconds. Sieve to remove any pulp and seeds. Brush the strawberries with the jam glaze and sprinkle with lightly toasted pine nuts.