Strawberry White Chocolate Pie

Lighter than cheesecake, but still a rich dessert, this pie is delicious!  I found the original recipe here: http://stlcooks.com/2014/01/strawberry-white-chocolate-pie/  and then I changed the recipe to add more crust and lighten up the richness just a little.

Strawberry White Chocolate Pie
For the Crust: 
2 cups crushed graham crackers (about a sleeve and a half)
1/2 cup (1 stick) butter, melted
   Place the graham crackers in a gallon sized ziploc bag and use rolling pin to crush the crackers to a fine powder consistency.  Measure out 2 cups and pour back into the bag.  Add the melted butter to the bag and close it tightly.  Shake the bag and knead it to mix the butter in with the graham cracker powder.  Pour the mix into a pie pan, glass or metal, either will work.  Use a small measuring cup to form up the sides of the pie pan and press the crackers into a crust.

For the Filling:
1/2 cup white chocolate chips or melting drops (I use the drops)
1- 8oz. pkg. cream cheese, softened to room temp.
2 cups powdered sugar
2 Tbsp. orange juice, freshly squeezed
4 cups cool whip (non-dairy whipped topping)
  In a small microwave safe bowl, place the white chocolate and microwave for 30 seconds.  Stir and repeat 2 times, or until completely melted.  Set aside to cool slightly.
  In a mixing bowl add the cream cheese and mix on low-medium until it is smooth.  Add the powdered sugar and mix until well combined.  Next add the orange juice and the melted chocolate and mix for just a minute, until they are incorporated.  Remove the bowl from the mixer and gently fold in the whipped topping.  Pour the mixture into the pie pan with the crust.

For the Topping:
1 lb. fresh strawberries
1/2 cup white chocolate chips or melting drops
   In a microwave safe bowl, melt the white chocolate, just as you did for the filling.  After a few minutes of cooling, pour it into a small ziploc bag.
  Wash the strawberries and remove the hull, then slice them.  Layer the strawberries on top of the filling.

  Cut the corner off of the ziploc bag and drizzle the chocolate across the top of the strawberries.  Cover with plastic wrap and refrigerate at least one hour before serving.