Preheat oven to 350 degrees.

Mix together all of your crust ingredients and press the dough into a lightly greased pie plate.

Bake crust for 10 minutes.

Remove crust from the oven once edges are slightly browned.

Place dish on a cooling rack to cool, refrigerate or freeze the crust to cool if you are in a hurry like I am.

Set cream cheese out on the counter for 2 hours to reach room temperature.

Beat cream cheese with a mixer until smooth and free of lumps. Stir the xylitol and stevia into cream cheese, then beat with mixer until the texture is smooth.

Heat lemon juice, covered, in the microwave on HIGH for 2 minutes. Add zest to hot juice. Whisk gelatin into the juice until completely dissolved.

With an immersion blender (or regular blender) blend in 2 cups of chopped strawberries. Let cool until the mixture is no longer hot to touch. Stir strawberry-juice mixture into cream cheese. Blend thoroughly.

In a separate bowl, whip the whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese/lemon juice mixture. Stir until fairly even.

Refrigerate pie uncovered for 3 – 4 hours.

Serve with a dollop of homemade xylitol-sweetened whipped cream and vanilla extract or Reddi Whip and strawberries.

The pie will keep at least 3 days refrigerated.