Add all pie crust dry ingredients to a food processor and pulse to combine.
Add cream cheese and egg. Blend until a smooth dough ball forms. Transfer to a sealed bag and refrigerate for 1 hour.
Preheat oven to 350°F.
Roll half of the chilled dough between two sheets of parchment paper into a circle large enough for a 9" pie dish.
Flip into the dish, press into place, and remove the top parchment. Trim excess dough.
Bake crust for 10 minutes. Let cool completely.
Combine gelatin and boiling water in a small bowl. Stir until dissolved and set aside.
In a food processor, blend cream cheese until smooth. Add lime juice, powdered sweetener, and stevia; blend again.
Add heavy cream and mix for 1 minute. Add strawberries and blend to desired texture.
Stir in gelatin and blend until combined.
Pour mousse into cooled crust, spread evenly, and refrigerate for at least 4 hours.