Fresh Strawberry Pie

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 3 tablespoons cornstarch
• 1 1/2 cups water
• 1 package (3 oz.) strawberry gelatin
• 4 cups fresh strawberries, hulled and sliced
• Whipped cream, for serving

Instructions

1. Preheat your oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs and sugar. Stir in the melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Bake for 10 minutes, until the crust is lightly golden, and let it cool completely.
2. In a medium saucepan, whisk together the sugar and cornstarch. Gradually add water, stirring continuously to avoid lumps. Cook over medium heat, stirring constantly, until the mixture thickens and begins to boil. Remove from heat and stir in the strawberry gelatin until fully dissolved.
3. Allow the gelatin mixture to cool slightly, then fold in the fresh strawberries, ensuring they are evenly coated. Spoon the strawberry mixture into the prepared crust, spreading it evenly. Chill the pie in the refrigerator for at least 4 hours or until the filling is set.
4. Before serving, top your pie with generous swirls of whipped cream. For an extra touch, garnish with additional fresh strawberries.