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Place the graham crackers in a large food processor. Pulse into fine crumbs. (If you don’t have a food processor, you can place the graham crackers in a large zip bag and use a rolling pin to smash them into crumbs.)
Add the melted butter, sugar, and salt to the food processor. Pulse again to combine. Once the mixture is smooth, pour it into a 9 inch deep-dish pie pan.
Use your fingers to press the crumb mixture up the sides of the pan, and flat on the bottom. Try to make the crust as even and smooth as possible. Then refrigerate until ready to fill.
Wash the food processor bowl to reuse. (Or use an electric stand mixer with a whip attachment.) Pour the heavy cream into the food processor and add 3 tablespoons sugar. Turn on high to whip the cream into firm peaks. Scoop the firm whipped cream into a separate bowl. Refrigerate.
Next add the strawberries in syrup, whole milk, sugar, cornstarch and salt to the food processor. Puree until very smooth.
Pour the pudding mixture into a small sauce pan. Heat over medium heat. Stir and simmer for 3-5 minutes to thicken the pudding. It’s ready when it coats a spoon with thin opaque layer that stays separate when you run your finger through it.
Then pour the pudding back into the food processor and add the cream cheese and vanilla extract. Puree until smooth. (Adding the cream cheese later helps to bring down the pudding temperature.)
Place the mixture in the refrigerator for 10-15 minutes to bring the pudding temperature down to room temperature.
Once the pudding has cooled to room temperature, scoop HALF the whipped cream into the pudding mixture and gently fold it in with a spatula. Once the whipped cream is fully combined and the filling is smooth, scoop the mixture into the graham cracker crust. Spread the filling to the sides of the crust.
Scoop the remaining whipped cream on top of the pie filling. Use a spatula to spread it into a visually pleasing mound.
Refrigerate for 4+ hours, before serving.