For the crust:

1. Preheat the oven to 350 degrees (F)
2. Combine the crust ingredients in a medium bowl and mix well with a fork until a dough forms.
3. Press into an 8 inch springform pan or pie plate.
4. Bake the crust for 15 minutes, or until light golden brown.
5. Cool until firm – about 15 minutes.

For the pie filling:

1. Combine the strawberries, cream cheese, xanthan gum, erythritol, and vanilla extract in a blender and puree until smooth.
2. Whip the 1 cup heavy whipping cream and 1 Tbsp erythritol until stiff peaks form.
3. Gently fold the strawberry puree mixture into the cream until combined.
4. Spoon into the cooled pie crust and chill for at least 1 hour, or freeze for at least 2 hours.

For the whipped topping:

1. Combine the cream, sweetener and vanilla in a large bowl and whip with a mixer or by hand until fluffy peaks form.
2. Carefully spoon over the center of the pie, leaving a 2 inch border of pink showing all the way around.
3. Garnish with fresh strawberries if desired and serve cold.