Step 1

In a medium bowl, stir together the graham cracker crumbs, chopped pretzels, pecans, and sugar. Stir in the melted butter until well combined. Press the mixture into the bottom and ½ inch up the sides of a greased 9-inch springform pan. Set in the refrigerator to chill while preparing the filling.

Step 2

Place 1 ½ cups of the berries into the bowl of a food processor or blender and puree. Add the sugar, boiling water, and cornstarch and blend until smooth.

Step 3

Pour the mixture into a medium saucepan and bring to a boil over medium heat, stirring constantly. Once the mixture starts to boil, continue to boil for 3 minutes, stirring constantly. The mixture will be very thick and should become less cloudy and more jam-like as it cooks.

Step 4

After 3 minutes, remove from the heat. Stir in the vanilla extract and allow the glaze to cool while you prepare the rest of the strawberries.

Step 5

Cut the remaining strawberries depending on their size - cut very large berries into eighths, and smaller berries into quarters or halves. (See note)

Step 6

Stir the cut strawberries into the glaze and pour into the prepared crust. If desired, arrange the strawberries cut-side down.

Step 7

Chill the pie for 2 hours, until the glaze has set.

Step 8

Keep the pie chilled until ready to serve. Pie is best served the same day it is made. Serve with fresh whipped cream.