Creamy White Chocolate-Strawberry Pie

Prebake the store-bought crust according to package directions and let cool; refrigerate until ready to use.

Add the white chocolate chips to the top of a double boiler set over, not in, hot water.

When the chips are shiny, 7-10 minutes, stir well until smooth; remove the insert from the double boiler and set aside to cool.

In a bowl, beat the cream cheese using an electric mixer on high speed, until light and fluffy (about 4 minutes).

Gradually add the sugar and continue to beat.

When the white chocolate has cooled to body temperature, add it to the cream cheese and blend until evenly mixed; add in the yogurt and blend until smooth.

Spoon the cream cheese mixture into the chilled pie crust; smooth it with a spoon.

Cover with loosely tented foil and refrigerate at least 2 hours or overnight.

Choose as many perfect same-size berries as you can find; hull them and take a very thin slice off the stem end.

Arrange the berries in a single, neat, compact layer on top of the filling, cut sides facing down; refrigerate.

To make the garnish, melt the white chocolate chips as you did in step 2; let cool, then spoon into a pastry bag fitted with a fine tip.

Pipe a thin drizzle of white chocolate over the pie in any appealing pattern you choose.

Slice the pie with a sharp serrated knife to cut cleanly through the berries and serve.