Chocolate Layer:
¾ teaspoon powdered gelatin
⅓ cup whole milk
2 tablespoons granulated sugar
1 tablespoon cocoa powder
⅓ cup heavy cream
½ teaspoon pure vanilla extract
Vanilla Layer:
¾ teaspoon powdered gelatin
⅓ cup plus 2 tablespoons whole milk
3 tablespoons granulated sugar
⅓ cup plus 2 tablespoons heavy cream
1 teaspoon pure vanilla extract
Strawberry Layer:
½ cup freeze-dried strawberries
¼ cup granulated sugar
1 teaspoon powdered gelatin
½ cup whole milk
½ cup heavy cream
½ teaspoon pure vanilla extract
Whipped cream, for finishing
Roll out the pie crust to ¼ inch thick. Roll the dough onto the rolling pin, then gently transfer it to a pie plate. Chill for 10 minutes. Fold the excess pie dough under itself all around the edge of the pie plate, then crimp as desired. Prick the base all over with a fork and thenrefrigerate again for 20 minutes. Preheat the oven to 425°F. Cut a piece of parchment paper to be slightly larger than the base of the pie plate. Place it in the base of the chilled pie crust and fill with dried beans or pie weights. Bake until the crust is beginning to lightly brown at the edge, 15 to 17 minutes. Remove the pie weights and continue to bake until the pie crust is evenly golden brown, about 4 minutes. Cool completely. Make the Chocolate Layer: In a small pot, sprinkle the gelatin over the milk and let it sit for 5 minutes. In a small bowl, whisk together the sugar and cocoa powder. After the gelatin has bloomed, heat the milk until the gelatin is melted. Stir in the sugar-cocoa mixture. If necessary, heat until the sugar dissolves, about 1 minute. Transfer the mixture to a liquid measuring cup and stir in the cream and vanilla. Pour the mixture into the base of the cooled pie crust and then transfer to the refrigerator. Chill until well set, 15 to 20 minutes. Make the Vanilla Layer: In a small pot, sprinkle the gelatin over the milk and let it sit for 5 minutes. After the gelatin has bloomed, heat the milk until the gelatin is melted. Stir in the sugar. If necessary, heat until the sugar dissolves, about 1 minute. Transfer the mixture to a liquid measuring cup and stir in the cream and vanilla. Pour the mixture on top of the set chocolate custard and then transfer to the refrigerator. Chill until well set, 15 to 20 minutes. Make the Strawberry Layer: In the bowl of a food processor, pulse the strawberries until they form a fine powder. In a small bowl, whisk the sugar and strawberry powder together. In a small pot, sprinkle the gelatin over the milk and let it sit for 5 minutes. After the gelatin has bloomed, heat the milk until the gelatin is melted. Stir in the sugar-strawberry mixture. If necessary, heat until the sugar dissolves, about 1 minute. Strain the mixture into a liquid measuring cup and stir in the cream and vanilla. Pour the mixture on top of the set vanilla custard and thentransfer to the refrigerator. Chill until well set, 15 to 20 minutes. Keep chilled until ready to serve. Just before serving, top the entirepie with whipped cream.