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Directions

Crust
In a food processor, combine the pecans and oats and pulse until fine; dump into a mixing bowl. Add the coconut and sugar and mix. Add the cold butter and mix with fingers until mixture holds together when squeezed. Pat into a pie pan and put in refrigerator until ready to use.
Strawberry filling: Put strawberry puree in a medium bowl. Combine gelatin and lemon juice and heat in microwave for 15 seconds. Pour this into the strawberry puree and mix. Next, in a separate bowl, whip the 2 cups of heavy cream until stiff peaks. Fold the whipped cream into the strawberry mixture until no white streaks remain. Set aside.
White Chocolate Cream Cheese filling: In the bowl of a stand mixer, combine the cream cheese, powdered sugar, heavy cream, melted and cooled white chocolate, and vanilla and mix until combined and fluffy.
Assembling the pie: Cover the bottom of the pie crust with the white chocolate cream cheese mixture. Spoon 1/3 of the strawberry mixture on top of the white chocolate layer. Place one cup of the fresh strawberries on the filling, pushing them into filling so that only half the strawberry is seen. Spoon another 1/3 strawberry filling on top of the strawberries, covering them completely. Place another cup of fresh strawberries on the filling, gently pushing them down into the filling. Spoon the last of the filling on top of the strawberries, covering them completely. Chill until set, about 4 hours or overnight.
Decorate with whipped cream and extra strawberries and shaved white chocolate.