Fresh Strawberry Pie with Graham Cracker Crust

FOR THE GRAHAM CRACKER CRUST:

1. Preheat the oven to 375°.
2. Zest the orange with a microplane and divide it into two portions. Set aside.
3. In a medium bowl, combine the graham cracker crumbs, sugar and half of the orange zest from one orange. Stir well to combine, breaking up any clumps of the zest so it's evenly distributed.
4. Add melted butter to the crumb mixture and stir until completely mixed. Transfer the crumb mixture to a 9" pie dish and pat it evenly on the bottom and up the sides. (I use a stainless steel measuring cup for this to pat the bottom and sides flat.)
5. Bake the crust for 8 minutes or until slightly golden and set. Remove from oven and cool to room temperature.

FOR THE RICOTTA CREAM CHEESE FILLING:

1. Add the sugar to the bowl of a food processor and pulse several times until the sugar becomes very fine and develops a cloud of sugar dust when you remove the lid. Add the remaining orange zest to the sugar and pulse 8-10 times until fully combined and the sugar is lightly yellow in color.
2. Add the ricotta and cream cheese to the sugar mixture and pulse until very smooth and creamy.
3. Transfer the cream cheese mixture to the baked and cooled graham cracker crust. Smooth the top with a spatula and place in the refrigerator to set (several hours or overnight).

FOR THE STRAWBERRY TOPPING

1. In a small saucepan, combine the strawberries, sugar and juice from the orange. Bring to a boil, stirring occasionally.  Cook 3-4 minutes to break down the fruit and allow the sugar to melt. 
2. In a small bowl, combine the cornstarch and water and mix to combine. Add the cornstarch slurry to the strawberry mixture and boil until the mixture thickens. Remove from heat to cool completely. Cover and refrigerate.

ASSEMBLE THE PIE

1. When the filling has been set, and the topping is chilled, assemble the pie. Spread the filling over the cream cheese filling using about ½ of the cooked strawberry filling. Slice the strawberries and arrange them neatly over the strawberry filling. Use a pastry brush to glaze the fresh strawberries with additional strawberry filling. 
2. Refrigerate until ready to serve.