Preparation Steps

• Preheat your oven to 350°F (175°C).
• In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined.
• Press the graham cracker mixture evenly into the bottom and up the sides of a 9-inch pie plate.
• Bake the crust for 8-10 minutes, or until lightly golden. Let cool completely.
• In a heatproof bowl, combine the strawberry jello powder with the boiling water. Stir until dissolved.
• Stir in the cold water. Let the mixture cool to room temperature, then refrigerate until slightly thickened but not set (about 30-45 minutes).
• Arrange the sliced fresh strawberries in a single layer on the bottom of the cooled pie crust.
• Carefully pour the thickened strawberry jello mixture over the strawberries.
• Refrigerate for at least 4 hours, or preferably overnight, until the pie is firm and set.
• Before serving, top with whipped topping and garnish with fresh strawberries, if desired.