Chocolate Cream Pie

In a large bowl, whisk pudding with milk until very thick and smooth, about 2 minutes. Stir in yogurt. Scrape filling into crust. Cover and refrigerate pie until filling has set, at least 3 hours.

In a large bowl, beat heavy cream with a mixer on medium-high speed until soft peaks form. Add confectioners' sugar, if desired. Continue beating until stiff peaks form. Cover and refrigerate.

Before serving, spoon whipped cream on top of pie in decorative swirls, then top with strawberries.