• In a medium saucepan, add 3 cups of sliced strawberries, sugar, and juice.
• Use a potato masher to mash the strawberries inside the pan.
• Add cornstarch into the saucepan.
• Heat the mixture on medium-high until it starts to boil.
• Once boiling, lower the heat to medium-low.
• Continuously stir the mixture until it thickens, which should take about 1 minute.
• Remove the saucepan from the heat and allow it to cool for a bit.
• Stir in the remaining sliced strawberries.
• Transfer the mixture into the pie crust.
• Allow the pie to cool slightly before covering it loosely with the plastic lid from the pie crust.
• Place the pie in the refrigerator to set, which should take at least 4 hours. Optionally, you can also freeze the pie for a short time to make slicing easier.

For the Topping:

• In a medium bowl, mix together vanilla yogurt and lemon zest until blended.
• Cut the pie into 10 equal slices.

To Serve:

• Garnish each slice with the yogurt topping and additional fresh strawberry slices.