Preheat the oven to 350°F. Spray a pie pan with nonstick cooking spray.
To make the pie crust, combine the graham cracker crumbs, butter and egg. Press the mixture down into a pie pan. Bake for 12 minutes. Let cool completely, at least 1 hour.
To make the strawberry filling, combine boiled water and strawberry gelatin mix until fully dissolved. Stir in the strawberries.
Place the strawberry filling in the fridge to solidify some, about 1-2 hours.
Pour the strawberry mix into the cooled pie crust. Place pie in the fridge for another 2-3 hours before serving.
View my Strawberry and Chocolate Chip Cookie Ice Cream Sandwiches recipe as well. This recipe has been in my family for years, so long in fact that all I had was a hand-written note with minimal instructions
Fold whipped cream into strawberry mixture till no white streaks show. Pour into pie shell. Combine crumbs, sugar, and butter in bowl, press into sides and bottom of 9 pie plate. 1/2 cup strawberry, frozen,thawed
add strawberry liquid, stirring well with a whisk. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Press the strawberry mixture through a sieve into a bowl, and reserve 1 cup strawberry liquid (add enough water to measure 1 cup, if necessary)