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Cut strawberries in fourths while still frozen. Thaw strawberries in a strainer over a bowl to capture the strawberry juice. (There will only be a small amount of juice.)
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In a 3 qt. saucepan, mix gelatin, sugar, and cornstarch. Put the juice from the strawberries into a 2-cup measuring cup and finish with water to equal two cups.
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Gradually add the juice/water mixture to the saucepan, and cook over medium heat stirring constantly until mixture is boiling and is clear and thick.
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Set aside and let cool until mixture is at room temperature.
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Add the thawed strawberries. Pour into a baked pie shell. Refrigerate 2-3 hours. Top with whipped cream before serving.
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*I buy a 32 oz. bag of frozen, whole strawberries and use half of it.
