Step 1

Preheat the oven to 350°F.

Step 2

Combine the graham cracker crumbs, sugar and melted butter in a medium mixing bowl.

Step 3

Mix until it forms a buttery, crumbly texture.

Step 4

Press the crust mixture into the bottom and sides of a 9" pie plate.

Step 5

Place in the oven to bake for 6-8 minutes, or until lightly browned.

Step 6

Set the pie crust aside to cool while preparing the filling.

Step 7

Wash the strawberries, then remove the stems and slice the strawberries in half.

Step 8

Set aside a dozen of the best looking strawberry halves to top the pie.

Step 9

Place the remaining fresh sliced strawberries in a large skillet, off the stove.

Step 10

Add the corn starch and sugar to the strawberries in the skillet.

Step 11

Use a potato masher (or muddler or fork) to mash the strawberries into a thick, slightly chunky consistency.

Step 12

Move the skillet to the stovetop over medium heat.

Step 13

Stir continuously until the strawberry mixture begins to bubble.

Step 14

Reduce the heat slightly and allow the berries to cook down to a dark, thick consistency. Continue to stir consistently throughout this process, it will take 20-30 minutes.

Step 15

Remove the mixture from the heat and stir in the lemon juice.

Step 16

Allow the mixture to cool off the stove, at room temperature, for at least 30 minutes.

Step 17

Once cooled, transfer the strawberry filling into the prepared graham cracker crust.

Step 18

Add the reserved strawberry halves to the top of the pie.

Step 19

Place the pie in the refrigerator and allow to chill for at least one hour before serving.