Crust:

Preheat oven to 350° F / 176° C. Spray an 8-inch fluted pie tin with vegetable oil or nonstick spray.

In the bowl of a food processor, process Oreos until they turn into fine crumbs.

Place crumbs in a medium mixing bowl. Drizzle in the melted butter, and stir until moistened throughout.

With damp fingertips, press Oreo crust mixture into prepared tin.

Sit tin on a small tray. Bake in preheated oven for 10 minutes.

Use the bottom of a glass to gently press the baked crust down, flattening any bumps or bubbles.

Allow to cool while you prepare the filling.

 

Filling:

Add the whipping cream to a large bowl or the bowl of a stand mixer. Mix on medium-high speed until soft peaks form.

In a separate bowl, mix the soft cheese, confectioner’s sugar, and powdered freeze dried strawberries.

Mix in strawberry extract, and pink gel food coloring, if using.

With a rubber spatula, gradually fold the whipped cream into the strawberry mixture in 3-4 additions.

Fold in the crushed Oreos.

Pour filling into the prepared pie crust, and use a rubber spatula or small stepped palette knife to smooth the top.

Refrigerate for 2 hours, or until ready to serve.

Garnish with additional crushed Oreos, shaved chocolate, or sliced fresh strawberries.

Store leftover pie in the refrigerator for up to three days.