2 1/2 c. fresh strawberries
3/4 c. sugar
1 tbsp. lemon juice
1 envelope unflavored gelatin
3/4 c. water
2 egg whites
1/2 c. whipping cream
1 (9-inch) pie crust

Bake pie crust at 475 degrees. Crush strawberries (1 1/2 cups) in large bowl. Stir 1/4 cup sugar and lemon juice. Let stand 30 minutes.

In small saucepan, stir 1/4 cup sugar and gelatin. Add water. Heat while stirring until sugar and gelatin dissolve. Cool. Stir gelatin mix into strawberry mix. Chill until it is consistency of corn syrup, stirring occasionally. Remove from refrigerator.

Beat egg whites until they peak. Add 1/4 cup sugar to egg whites and beat. Fold strawberry mix and egg whites together. Beat whipping cream to soft peaks. Fold whipped cream into strawberry mix. Chill until firm. Put in pie shell. Chill 8 hours. Garnish with remaining strawberries.