Active Time: 15 min.
Total Time: 4 hours 15 min (includes 4 hours chilling time)
1. Beat the cream cheese until smooth with an electric mixer. Gradually beat in the sugar. Beat in the sour cream and vanilla until just combined. Fold in the whipped topping. Scrape mixture into the piecrust. (There may be some filling left over. If so, reserve it to be decoratively piped onto the top of the pie.) Chill in the refrigerator for 4 hours.
2. Starting in the center, arrange the strawberries in a circular pattern. Pipe with extra filling, if desired.
Serves 8. Per serving: 450 calories, 48g carbs, 3g protein, 26g fat, and 70mg cholesterol.
Next up: No-Bake White Chocolate Pie