Deep Fried Honey

Preheat the oven to 350°F and spray a 9″ deep dish pie pan with baking spray.
In a mixing bowl, combine the crushed pretzels, melted butter, and light brown sugar until all the dry crumbs of pretzel are moistened. Pour the mixture into the prepared pie pan, and use the bottom of a measuring cup to press it down into the bottom and up the sides of the pan.
Bake the crust in the preheated oven for 10 minutes, then set it aside to cool completely.
To make the strawberry topping, combine the diced strawberries, lemon juice, and sugar in a small saucepan. Place the pan over medium-high heat and bring everything to a boil, then reduce the heat to medium-low, and let simmer until the berries have broken down and released all of their juices, about 15 minutes.
While the berries are cooking, go ahead and make the pie filling. In a large mixing bowl, use a hand mixer to combine the cream cheese with the powdered sugar until smooth. Some small lumps are fine. Next, use a spatula to gently fold the Cool Whip into the sweetened cream cheese, one half at a time. Once combined, pour it into the cooled pie crust. Use the back of the spatula to press it down into the pie crust, and then spread and smooth it out. Place the pie in the fridge to chill while you finish the topping.
Once the berries have broken down, remove the saucepan from the heat. In another vessel, whisk together the cold water and cornstarch, then pour the cornstarch slurry into the strawberry compote and stir well. Next, gently stir in the sliced strawberries. Cover the bowl with a kitchen towel and let it rest on the counter until it has cooled to room temperature. It will thicken slightly, as it cools.
When the strawberry topping is cooled, pull the pie from the fridge. Spoon the strawberry topping over the filling, taking care not to pour it on the crust. Spread it out into an even layer, then place it back in the fridge to chill for at least 4 hours, preferably. Dassit! Slice and enjoy.