Put the graham crackers and sugar in a food processor and process until smooth. Add in the melted butter and salt and process until the mixture begins to stick together.

Pour the graham cracker mixture in a pie pan and press into the bottom and up the sides about 1 1/2 inches. Refrigerate while making the mousse.

To make the mousse place the strawberries in a food processor. Blend until pureed. Add in the gelatin and pulse 3 times. Let sit for 5 minutes then pulse 10-15 times or until the gelatin is combined with the strawberries.

Meanwhile, put the heavy cream in a bowl and beat at high speed with a mixer until stiff peaks form. Add in the vanilla, powdered sugar, and salt and beat at high speed for 1 minute. Add in the sour cream and beat for 30 seconds.

Add the lime zest and lime juice to the strawberry mixture and mix with a spoon.

Add the strawberry mixture to the heavy cream mixture and beat for 2 minutes on medium speed or until well combined.

Pour the mousse into the chilled crust and refrigerate for 2 hours.

When ready to serve place dollops of whipped cream on top of the pie and place a strawberry, stem removed, on top of each dollop. Sprinkle with lime zest.

Slice into 8 pieces and serve.