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.) 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. 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. Set aside and let cool until mixture is at room temperature. Add the thawed strawberries. Pour into a baked pie shell. Refrigerate 2-3 hours. Top with whipped cream before serving.

*I buy a 32 oz. bag of frozen, whole strawberries and use half of it.