1 fully baked graham cracker crust (see separate post)
1 lb. strawberries, stems removed and sliced
1/4 c. lemon juice
1/2 c. finely chopped strawberries
1/2 c. honey
1 envelope unflavored gelatin, softened in 3 T. cold water
Place baked pie shell in freezer to keep cool.
In saucepan, gently cook lemon juice and finely chopped strawberries on med. heat (not boiling) until strawberries are tender, about 5 mins. Add honey and bring to a simmer. Cook another 3 mins. Remove from heat. Add softened gelatin and whisk until smooth.
While mixture is cooling, prepare sliced strawberries and fill pie shell. Pour cooled gelatin mixture over the top. Refrigerate at least 3 hours before serving.
Scrumptious!
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