Filling

8 cups fresh strawberries (4 cups quartered and 4 cups with just tops cut off)
1/2 cup sugar
1 T. cornstarch
1 T. water
1 pack unflavored gelatin  (sprinkle on 2 T. cold water to activate)
few drops of red food coloring if you prefer

Crust

8 whole graham crackers - ground in food processor
1 T. granulated sugar
5 T. butter melted
 Mix crust ingredient into a bowl then press into a 9-10 inch pie pan.  Partially bake for 10 minutes at 325

Ginger Cream Fresh

1 cup heavy cream
2 T. powdered sugar
1 tsp. ground ginger
1/2 tsp. vanilla
1/4 cup sour cream
Combine cream, vanilla and sugar into a mixing bowl  Use a wire whip to beat the whip cream to soft peaks.  Sift in the powder sugar and whip until peaks stiffen.  Fold in the sour cream.

To make the pie:

Take two cups of the quartered strawberries and puree in a food processor or blender.  Place pureed strawberries in saucepot with the gelatin mixture and sugar.  Simmer for 3-5 minutes. 

Mix together the cornstarch and water then add it to the cooking strawberries and bring them back to a simmer.  Strain the glaze through a fine strainer to remove the seeds.  Let the glaze cool slightly then fold half into the rest of the quartered strawberries and the other half into the whole topped berries. 

Place the quartered strawberry mixture in the bottom of the pre-baked graham cracker pie shell as a base.  Place the whole topped berries close together and pointing up over the other strawberry mixture, then pour any remaining glaze over the arranged pie. 

Refrigerate for several hours before they are served.  Top with whipped cream.