The night before, put a large container of vanilla yogurt into a clean unprinted t-shirt or cheesecloth, tie off, and suspend over a large bowl in the refrigerator. This will allow the yogurt to thicken and make it more cheese-like. The next day, crush graham crackers finely and mix with a little sugar and melted butter, making a graham cracker crust. Bake about 15 minutes to firm up a bit. Allow to cool completely before you continue. Get your drained and thickened yogurt out, put in a clean bowl, and add a little powdered sugar and vanilla. Blend well, then add a little lemon zest. Don't add the juice, just the zest. Blend well, and then smooth into pie crust. Refrigerate until well chilled. While this is chilling, mix 1 small box jello according to package directions, but cutting the cold water at the end in 1/2. This will make the jello thicker, but not as thick as with jigglers. Any natural berry flavor should be ok, but strawberry or blackberry would be best. Take a small can of crushed pineapple and drain it very well. Squeeze it out. Blend with cool whip, and spread over top of pie. Top with strawberry slices and shaved chocolate.