Preparation Steps

• Preheat the oven to 350°F (175°C). In a medium bowl combine graham cracker crumbs and 0.25 cup granulated sugar. Pour in the melted butter and stir until evenly moistened.
• Press the crumb mixture firmly into a 9-inch pie dish, forming an even crust up the sides. Bake the crust for 8 to 10 minutes until set and golden. Let cool completely on a rack.
• While the crust cools, prepare the glaze. In a small saucepan whisk together 0.5 cup granulated sugar and 2 tablespoons cornstarch. Stir in 0.25 cup water and 0.25 cup strawberry jam over medium heat.
• Cook the glaze, stirring constantly, until it comes to a gentle boil and thickens, about 2 to 3 minutes. Remove from heat and stir in 1 tablespoon lemon juice. Let cool slightly.
• Arrange the halved strawberries tightly in the cooled crust, cut side down or up as preferred. Spoon the warm glaze evenly over the strawberries so they are lightly coated.
• Chill the pie in the refrigerator for at least 2 hours, until the glaze is set and the pie is cold.
• Before serving, whip 1 cup heavy cream with 1 tablespoon powdered sugar until soft peaks form. Dollop or pipe the whipped cream around the edge or serve on individual slices.
• Slice and serve chilled. Store any leftovers covered in the refrigerator for up to 2 days for best texture.