The great thing about this Strawberry Pie is that not only does it have a deliciously sweet graham cracker crust, but it's no bake, and it doesn't use any jello or gelatin.
Combine the graham cracker crumbs, brown sugar, and butter in a large mixing bowl.
Mix to combine until all of the graham cracker crumbs are fully coated in butter.
Press the graham cracker mixture into the bottom of a spring form pan and up the sides.
Be sure to firmly press down using the back of a measuring cup to make sure it's fully compacted.
Place the crust in the refrigerator for 1 hour.
Add 2 cups of strawberries to a saucepan over medium heat. Using a meat chopper or potato masher, mash the strawberries down.
Add the sugar, water, and cornstarch. Mix to combine.
Bring the mixture to a low boil, stirring constantly.
Boil for 1 minute and then take it off the heat. Let it cool completely. It should be very thick once cooled and have a jam-like consistency.
Add the remaining strawberries to a large mixing bowl with the cooled filling. Mix until it's fully coated.
Pour the strawberry filling into the graham cracker crust. Place it in the refrigerator and chill for 3 hours.
Once it's chilled, remove it from the refrigerator, and remove the sides of the spring form pan gently.
Slice and serve on it's own or topped with whipped cream.
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Notes
It's important to remember that this pie does not use jello or gelatin so it will not set up the same as the kind that does. The filling is jam based and it's important that the jam has thickened before adding it to the other strawberries for the pie. You can leave the strawberries whole if they are smaller, but you'll need to slice them if they are larger. It's important to make sure the crust is fully compacted so that the strawberry filling won't leak through. If you make this in a 9 inch pie plate, you'll need less crust.