Delish! Love putting this together as there’s never any leftovers!

Preheat your oven to 375°F (190°C).

Place the frozen pie crust on a baking sheet and bake for 10-12 minutes, or until lightly golden. Let it cool completely.

In a medium saucepan, combine the sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.

Remove the saucepan from the heat and stir in the strawberry gelatin until fully dissolved. Let the mixture cool to room temperature.

Arrange the fresh strawberries in the cooled pie crust.

Pour the cooled gelatin mixture over the strawberries, making sure they are evenly coated.

Refrigerate the pie for at least 4 hours, or until the gelatin is set.

Serve with whipped cream if desired.

For a twist, try using a graham cracker crust instead of a traditional pie crust for a different texture and flavor. You can also mix in other berries like blueberries or raspberries for a mixed berry pie. If you’re looking to cut down on sugar, consider using a sugar-free gelatin and reducing the sugar in the filling. For a more decadent version, drizzle some melted chocolate over the strawberries before pouring the gelatin mixture.