Creamy Strawberry Pie

First, crush the cookies in a food processor. You could also crush them by hand in a plastic bag. Drizzle the melted butter and granulated sugar over the crushed cookies, and pulse until the mixture clumps together. (If using a plastic bag, stir together.)

Press the cookie crumbs into a 6″ pie dish. Pack the crumbs firmly against the dish. I use a buttered measuring cup to help me.

Place the pie crust in the freezer for 1 hour. Alternatively, you could bake it for 7-9 minutes at 350ºF to ensure neater slices.

After 1 hour, wash and slice the strawberries into a bowl, and sprinkle them with a small handful of sugar. Stir and let them macerate for at least 15 minutes.

Meanwhile, in a medium bowl, stir together the mascarpone, yogurt and powdered sugar. Layer half of the mascarpone mixture into the crust, and then top with half of the strawberries. Add the remaining mascarpone mixture, and layer the rest of the strawberries on top (see note below).

Let pie set in fridge for at least 4 hours to ensure pretty slices. This is optional; you could just eat it right away, though it will look messy. Your choice.

Note: If serving pie frozen, don’t add the strawberries on top until serving.