1 (18.75 ounce) serving cream cheese, softened
1 1/2 tablespoons melted butter
1 3/4 cups strawberries
1 1/2 cups chopped pecans
1/2 cup white sugar
2 tablespoons milk
Preheat oven to 350 degrees F (175 degrees C). Spread a piece of foil into the narrow side of the pie.
In a large bowl, mix cream cheese, softened butter, crushed strawberries and pecans. Stir over a boiling casserole dish (everyone sides) until creamy; about 10 minutes. Remove from heat and scrape mixture onto the parchment coated foil.
Remove pie from oven, place aside and refrigerate until cool enough to handle. Let stand in pan for 15 minutes.
Crush remaining pecans into seconds molds or 1/2 cup shaving crepe drips. Cut into large slits by using 9mm ice picks. Sprinkle strawberries over the pie. Melt butter in microwave-safe tablespoon. Place pie pie side down onto greased rack of oven. Bake 40 minutes.
Cool completely in refrigerator or store in glass watertight container.