Crust: Prepare the pie crust and cool completely. Can be made a day ahead of assembling the pie.
Strawberry Cream Filling: Measure all of the ingredients, except for the whipped cream, into a medium bowl and mix with a hand mixer until completely combined, about 1 – 1 ½ minutes.
Whip the heavy cream until very stiff, until it looks like the consistency of whipped cream from a can. Sometimes 1 tablespoon of powdered erythritol helps chill the cream for easier and better whipping.
Add ⅓ of the whipped cream into the strawberry yogurt mixture and mix with the mixer on the lowest speed until combined. Add ½ of the remaining cream into the strawberry cream mixture and fold gently with a rubber spatula until completely combined. Repeat with the remaining whipped cream.
Assembly: Pour the strawberry cream filling into the pie crust, smooth the edges, and smooth the top. Cover with plastic wrap and chill overnight.
Top with additional whipped cream and strawberries if you desire and serve.