The concentrated flavor of freeze-dried strawberries makes the pink layer super-fruity, plus they act as a natural food dye. Letting the pie soften in the fridge for a bit before serving gives it a creamier mouthfeel.

To prepare crust: Preheat oven to 350°F.

Combine cookies, 2 teaspoons sugar and salt in a food processor and pulse until finely ground. Add oil and pulse until the mixture is the consistency of wet sand. Transfer to a 9-inch pie pan (not deep-dish) and press evenly into the bottom and up the sides. Bake until lightly golden, 10 to 12 minutes. Let cool completely.

To prepare filling: Beat cream with an electric mixer or in a stand mixer fitted with the whisk attachment on high speed until soft peaks form. Reduce speed to low and slowly add sugar, then beat on high until stiff peaks form.

Transfer one-third of the whipped cream to a small bowl and gently stir in strawberry yogurt. Place 1 cup freeze-dried strawberries in a mini food processor and process until very finely ground. Fold into the strawberry mixture.

Fold vanilla yogurt into the remaining whipped cream. Transfer half to a small bowl and whisk in cocoa. You now have 3 equal bowls of cream: one strawberry, one vanilla and one chocolate.

Using a small offset spatula, carefully spread the chocolate cream evenly in the bottom of the cooled crust. Top with the vanilla cream and spread until smooth. Finish with the strawberry cream. Cover loosely with plastic wrap and freeze until firm, at least 3 hours.

Let the pie soften slightly in the refrigerator for 20 to 30 minutes before serving. Garnish with the remaining 1/2 cup freeze-dried strawberries.

Prepare through Step 6 and freeze, well wrapped, for up to 1 week.

9-inch pie pan (not deep-dish)