1 (9 inch) pie crust, baked
1/2 cup ice cream
1/4 cup strawberry juice
2 tablespoons white sugar
1 tablespoon lemon juice
1/4 cup lemon zest
1 cup chopped fresh strawberries
1 egg
1 teaspoon lemon zest
1 cup whipping cream
2 cups sliced almonds
2 teaspoons lemon zest
1 (8 ounce) can frozen whipped topping, thawed
In a medium saucepan, bring pineapple juice and sugar to a boil. Reduce heat to low, and simmer for 3 minutes.
Stir lemon juice and lemon zest into pineapple mixture and whisk into pineapple custard. Slowly pour in hot pineapple mixture.
Pour whipping cream in top of pie crust, spreading evenly to make a 2 inch layer. Beat at medium speed with 10 teaspoon cream cheese, stirring well. Add lemon slices; whip filling to desired consistency. Chill in refrigerator.
For a candy-flavored topping: In a small saucepan, combine 3 tablespoons whipped topping, 1/2 cup strawberries, 1 egg and lemon zest. Stir until stiff. Transfer mixture from ice cream pan to serving dish. Use coated metal tongs to flatten mixture.
For a spicier strawberry topping: Cover pie with whipped topping, placing 1 cup filling in center. Using lemon slices as garnish, garnish pie with 2 strawberries. Serve with whipped topping and almonds. Garnish with whipped cream.