2 ibs fresh strawberries, rinsed and hulled
1/2 c sugar
2-1/2 tsp cornstarch
1-1/2 tsp fresh lemon juice
1/8 tsp salt
2-1/2 tsp unflavored gelatin
2 T cold water
1 baked 8 or 9″ pie shell made from 1/2 recipe pastry (a graham cracker or cookie crust will also work well)
whipped cream made from 1 c heavy whipping cream, 2 T sugar, & 1/2 tsp vanilla
Slice 3 c of the strawberries into a glass bowl or 8″ baking dish. Crush them with a potato masher until you have 1-1/2 c crushed strawberries and juice. Place them in a saucepan with the sugar, cornstarch, lemon juice, and salt. Soften gelatin in the cold water and set aside. Bring the crushed strawberries to a simmer, and cook about 5 minutes or until transparent. Remove from heat, add the gelatin, and stir until the gelatin dissolves. Set aside to cool.
Cut the remaining berries into quarters, and fold them into the cooling strawberry gelatin. Pour the filling into the pie shell and chill in refrigerator at least 1 hour or until set. Before serving, whip cream with sugar and vanilla, and serve pie slices with whipped cream.