Chilled Strawberry Peach Pie

Preheat oven 425 F. Using fork, score the hell out of the pie crust. Place empty crust into oven to bake (you can line with parchment paper and fill with beans to weight it down, otherwise you have to keep an eye on it and poke the places that bubble up). Bake until crust is completely done, about 12-15 minutes.
Immediately pour chocolate chips into the bottom of the crust and spread around as they melt. If they don't completely melt, place the pie crust back into the still-hot (but turned off) oven until the chips are spreadable.
Place the crust into the fridge to chill (or freezer if you're in a hurry). Use this time to chop up the strawberries & peaches. Mix together in a bowl, sprinkle with sugar, and place into the fridge. Let sit for at least 10 minutes.
A note about assembly:
This pie gets soggy relatively quickly. I don't recommend assembling more than 30 minutes before serving. I find that it's best to prep the fruit & crust before sitting down to dinner, and then assembling right before serving. Be sure to assemble just enough for those present, unless you don't mind soggy pie crust!
Assembly--
Remove crust & fruit & yogurt from fridge. I like to use plain yogurt and flavor myself with 2 Tbsps. maple syrup or raspberry or apricot jam. Spread yogurt over now-hardened chocolate layer. Drain excess liquid from fruit (reserve for drizzling over pie or use in smoothies, iced tea, etc). Grate zest of 1/2 lime over fruit, and add juice of 1/2 lime to fruit & mix. Pour fruit over yogurt layer. Garnish with another dollop of yogurt & a slice of peach and a strawberry.
Feel free to alter this however you want. Pretty much ANY fruit would be delicious, and substituting caramel or fruit jam for the chocolate sounds awesome. Nuts or seeds, nut butter, or graham cracker crust would also be awesome. Whatever you do, post it on vegweb so we can get the benefit of your experiences!!!
Source of recipe: My beautiful brain.