2 cups Graham Crackers (crushed into crumbs) 1 stick Butter (softened)
To make the crust, combine the graham crackers and butter and press into a cookie sheet. Bake for 10 minutes or until golden and set.
1/4 cup Lemon Juice 1/2 cup Water 3/4 cup Sugar
Combine the lemon juice, water, and sugar in a small saucepot and stir until sugar has dissolved. Remove from heat, allow to cool completely.
1 pint Fresh Strawberries (hulled)
In a blender, combine the pint of the whole strawberries and the simple syrup. Measure out 3/4ths of a cup of this mixture.
1 pound Cream Cheese (softened)
In a large bowl, combine the cream cheese and the 3/4ths cup of the strawberry mixture and mix until smooth.
2 cups Heavy Cream (beat to stiff peaks)
Fold the whipped cream (reserve some for garnish) into the cream cheese mixture.
1 pint Fresh Strawberries (hulled and sliced)
Crumble into each mason jar. Add a layer of this mixture in the graham cracker crust, and then lay a layer of strawberry coins. Add another layer of the cream cheese and repeat until pie is full. Transfer to freezer and freeze until set, at least 2 hours.
Remove from pan to serve, and slice into pieces. Add a dollop of whipped cream and lemon zest.