Prepare the crust:
Crush graham crackers and pecans in a food processor until finely ground. Add brown sugar and salt, then pulse to combine.

Stir in melted butter until the mixture is evenly moistened. Press the crust mixture firmly into the bottom and up the sides of a 9-inch pie dish. Chill in the fridge while preparing filling.

Make the filling:
In a blender or food processor, puree the strawberries until smooth.

In a large bowl, whip heavy cream until stiff peaks form.

In a separate bowl, beat cream cheese until smooth, then gradually beat in sweetened condensed milk.

Fold the strawberry puree into the cream cheese mixture, then gently fold in whipped cream until combined.

Pour filling into the chilled crust and smooth the top.

Refrigerate for at least 4 hours or overnight to set.

Serve: Top with extra whipped cream and fresh strawberries if desired.