Instructions:
- Prepare the Crust: Combine cracker crumbs, sugar, and salt in a bowl. Pour in melted butter; mix until the crumbs are evenly moistened, resembling wet sand.
- Press mixture firmly and evenly into the bottom and up the sides of the 9-inch pie dish. Chill the crust for at least 30 minutes while preparing the filling.
- Make the Creamy Filling: In a large bowl, beat the softened cream cheese until light and fluffy (no lumps!).
- Slowly drizzle in the condensed milk, beating until fully incorporated and smooth. Whisk in the fresh lemon juice and vanilla extract.
- In a separate, clean bowl, whip the cold heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture using a spatula until just combined. Do not overmix.
- Assemble and Chill: Pour the filling evenly into the chilled crust. Smooth the top with an offset spatula. Cover the pie loosely with plastic wrap and refrigerate for a minimum of 6 hours, or until completely set.
- Prepare Strawberry Topping & Serve: If using a glaze, gently toss half the sliced strawberries with 2 tbsp sugar and 1 tbsp cornstarch. Heat briefly in a small saucepan until slightly thickened, then cool completely.
- Once the pie is set, arrange the remaining fresh, uncooked strawberry slices decoratively over the top. Drizzle with the cooled glaze (if using) or simply layer the fresh fruit. Slice and serve immediately, straight from the fridge.