Preheat your oven to 400°F and blind-bake the graham cracker crust for 10 minutes. Remove parchment and beans, then bake for an additional 2 minutes until set. Let cool completely.

In a bowl, mix cornstarch with water until dissolved. Transfer to a saucepan over medium heat.

Add sugar and Jello powder to the cornstarch mixture, stirring until it comes to a gentle boil (about 2-3 minutes). Boil for 1 minute, then remove from heat and let cool for a few minutes.

Let the Jello mixture cool for about 10 minutes, stirring occasionally to maintain an even temperature.

Rinse strawberries under cold water, remove tops, and slice them. Use the ripest strawberries for best flavor.

In a mixing bowl, gently place sliced strawberries and pour the cooled Jello mixture over them. Stir until strawberries are well coated.

Spoon the coated strawberries into the cooled graham cracker crust and spread evenly.

Cover with plastic wrap and refrigerate for at least 2 hours until set.