Prepare the graham cracker crust if homemade and allow it to cool completely.

In a saucepan, combine water and cornstarch, stirring until dissolved. Add sugar and Jello mix, then bring to a boil, stirring until thickened.

Remove from heat and allow the mixture to cool for about 10 minutes.

Wash and slice strawberries into halves or quarters.

Add the strawberries to the cooled Jello mixture and gently stir until coated.

Pour the strawberry filling into the cooled pie crust and distribute evenly.

Cover and refrigerate for at least 2 hours, until the Jello sets completely.

Slice the pie and serve with Cool Whip or whipped cream.