Melt butter over low heat. Add graham cracker crumbs. Mix well.
Press mixture on bottom and sides of 9-inch pie pan that has been sprayed with vegetable spray.
Wash and slice strawberries. Mix cornstarch with 1/4 cup pineapple juice. Cook over low heat until thickened and clear, stirring constantly.
Add remaining pineapple juice and stir until thick. Remove from heat and add Equal.
Stir in fruit. Spoon into graham cracker crust. Chill. Serve with low-calorie whipped topping, if desired.
8 servings. Serving Size: 8
