GRAHAM CRACKER CRUST

1. Preheat oven to 350 degrees.
2. In a medium bowl, use a fork to mix together the graham cracker crumbs, sugar, and butter. The mixture should look sandy and barely look damp.
3. Using the flat bottom of a measuring cup, firmly press the crumb mixture across the bottom and up the sides of a 9-inch pie dish. I actually use 2 fingers to press the crumbs against the sides of the dish.
4. Bake the crust for approximately 15 minutes, until the crust is golden brown and set. Allow the crust to completely cool before adding the filling.

PIE FILLING

1. Add the egg whites, cream of tartar, and 1/3 cup of the granulated sugar to the bowl of a stand mixer fitted with the whisk attachment.  Whisk on high until the egg whites are stiff and satiny-looking. Transfer the egg whites to a smaller bowl and refrigerate until the last step of this recipe.
2. Wipe the bowl out with a spatula, and add the whipping cream to the bowl. Whisk the whipping cream until it forms peaks that will stand on their own and not droop, (semi-stiff).  Transfer the bowl to a refrigerator.
3. Add the remaining 1/3 cup of granulated sugar, gelatin, and strawberries to a medium saucepan. Cook over medium heat, stirring slowly but constantly until the mixture comes to a rolling boil. Remove the pan from the heat and place it in a larger pan of ice water to help it cool quickly. Allow it to cool until it’s very chilled. You want it to be cold when you fold in the egg whites and whipping cream.
4. Remove the cold bowl of whipping cream and the egg whites from the refrigerator. Using a large spatula, gently fold the egg whites into the whipping cream until they’re about two-thirds combined, then fold in the strawberry mixture until all is combined, with no white streaks remaining.
5. Pour the mixture into the cooled graham cracker crust, leveling it out with an offset spatula.
6. Refrigerate the pie for at least 4 hours or overnight. No need to cover.
7. When ready to serve, garnish the top with dollops of whipped cream and whole or sliced strawberries.
8. Refrigerate leftovers for up to three days.

WHIPPED CREAM FOR TOP (OPTIONAL)

1. Add the heavy whipping cream, powdered sugar and vanilla to the bowl of a stand mixer fitted with the whisk attachment, or use a hand mixer. Beat on medium-low speed until the whipping cream begins to thicken (otherwise it will splatter everywhere). Increase speed to high and beat until it forms stiff peaks. Use a tablespoon or a large round tip attached to a pastry bag to spoon or pipe dollops of whipped cream on top of the pie.  
2. Decorate with freshly sliced strawberries if desired.