For the Crust:
1½ cups graham cracker crumbs
1/3 cup granulated white sugar
8 Tbsp unsalted butter, melted
For the Strawberries:
5 cups fresh strawberries tops cut off
For the Glaze:
3/4 cup granulated white sugar
2 Tbsp cornstarch
1 cup water
3 oz package strawberry gelatin
First, make the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter until moistened and combined. Lightly spray a 9″ pie pan with cooking spray and press the graham cracker crumbs into the bottom and up the sides of the pan. Freeze for 30 minutes to set.
Next, make the glaze. In a small saucepan, whisk together the granulated sugar and cornstarch until combined, then whisk in the water. Bring to a boil over medium heat, cooking and stirring for 1-2 minutes or until thickened. Remove from the heat and stir in the strawberry gelatin until combined, thick and glossy. Pour the glaze mixture into a separate small bowl and chill in the refrigerator for 30 minutes to cool.
Remove the crust from the freezer and arrange the strawberries in the crust to your liking. I like to do the bigger berries on the bottom and smaller ones towards the top. Pour the glaze evenly over the strawberries as best you can. Chill in the refrigerator for at least one hour or up to 3 hours before serving. If desired, serve with fresh whipped cream.
Adapted from thedomesticrebel.com