Hull the strawberries, and then add to a blender with a pinch of salt. Blend on high for one minute to liquify.
Once strawberries are pureed, strain through a sieve if you have one and add to a large mixing bowl. Fold in yogurt and whipped cream. Once just combined, pour into the pie shell.
Freeze pie for 1-2 hours before serving; if freezing overnight, let thaw on counter for an hour to help with texture. Serve with a bit of whipped cream on top. Try not to eat it all yourself.