Bake the piecrust according to the package directions and set it aside to cool.
Mix thoroughly Creme Fraiche, cream cheese, and honey. Fill mixture into icing bag and put into fridge for about 20 minutes.
Meanwile the piecrust should be ready. Let cool about 15 minutes.
Just bevor serving, spread the strawberry jam evenly onto the piecrust. Use icing bag to sprinkle the cream cheese mixture onto the piecrust. Put strawberries gently on top of cream cheese mixture and decorate with chopped pistachios.
In blender, process ingredients for about 20 seconds, or until smooth and frothy. Add sugar to your liking. Serve immediately.