Chop enough strawberries to get 1 cup (150–160 grams). Cut remaining strawberries into quarters (3¼ cups or about 450 grams) and set aside.

Add chopped strawberries, ½ cup sugar, 1 teaspoon lemon zest and pinch of salt to a small saucepan. Cook over medium heat, lightly mashing with a potato masher, until mixture comes to a boil.

In a small bowl, whisk together 2 tablespoons water and 2 tablespoons + 1 teaspoon cornstarch. Add to strawberry filling and stir to combine, boil 1 minute or until thick and jam-like. Immediately remove from heat and let cool completely.

Preheat oven to 350°F (177ºC). Lightly grease a 9-inch pie plate with non-stick cooking spray.

Add 4 cups pretzels and ¼ cup sugar to a food processor (or blender) and process until finely ground, about 30 seconds.

Add 8 tablespoons melted butter and process until mixture resembles wet sand.

Press mixture into bottom and up sides of prepared pie plate.

Bake pretzel crust until fragrant and dry to touch, 12–14 minutes (crust won't change color much).

Transfer to a wire rack to cool.

Using a hand mixer or a stand mixer fitted with whisk attachment, whip 1 cup cold heavy cream into stiff peaks on medium-high speed, about 3 minutes. Set aside.

Using a hand mixer or a stand mixer fitted with a whisk attachment, beat 8 ounces cream cheese until smooth, scraping down sides and whisk as needed.

Add ½ cup sugar, 1 teaspoon lemon juice, 1 teaspoon vanilla and ¼ teaspoon almond extract and beat on medium-high speed until smooth, creamy, and lightly whipped, about 3 minutes. Scrape down sides of bowl as needed.

Gently and slowly fold whipped cream into cream cheese mixture in thirds until combined.

Spread cream cheese filling into slightly warm crust.

Stir quartered strawberries into cooked and cooled strawberry mixture, then spoon over top of pie, leaving a 1-inch border around edge.

Cover with foil and refrigerate for at least 8 hours or up to 24 hours.