### Instructions
**1. Prepare the Crust:**
* In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Mix well until everything is evenly moistened.
* Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate. You can use the back of a spoon or the bottom of a glass to help compact it.
* Place the crust in the refrigerator to chill for at least 30 minutes while you prepare the filling.
**2. Make the Strawberry Filling:**
* In a large saucepan, combine 4 cups of the sliced strawberries with 1/2 cup granulated sugar. Cook over medium heat, stirring occasionally, until the strawberries soften and release their juices, about 5-7 minutes.
* In a small bowl, whisk together the cornstarch and 1/4 cup cold water until smooth. Pour this mixture into the simmering strawberries, stirring constantly.
* Continue to cook, stirring, until the mixture thickens and becomes glossy, about 2-3 minutes.
* Remove from heat and gently fold in the remaining 2 cups of fresh sliced strawberries. This adds a lovely texture and burst of fresh flavor.
* Let the filling cool slightly, about 15-20 minutes, stirring occasionally to prevent a skin from forming.
**3. Assemble the Pie:**
* Pour the cooled strawberry filling into the chilled graham cracker crust, spreading it evenly.
* Place the pie in the refrigerator to chill for at least 2 hours, or until the filling is set.
**4. Prepare the Glossy Jelly Glaze:**
* In a small microwave-safe bowl, combine the strawberry jelly and 2 tablespoons of water.
* Microwave on high for 30-60 seconds, or until the jelly is melted and smooth. Stir well to combine.
* Alternatively, you can heat the jelly and water in a small saucepan over low heat until melted and smooth.
* Let the glaze cool slightly.
**5. Glaze and Chill:**
* Once the pie filling is set, gently spoon or brush the cooled jelly glaze evenly over the top of the strawberry filling.
* Return the pie to the refrigerator for at least another 30 minutes to allow the glaze to set.
**6. Serve and Enjoy!**
* Slice and serve your beautiful, glossy strawberry no-bake pie. Garnish with fresh mint leaves or a dollop of whipped cream if desired.
### Short Tips
* **For extra depth of flavor** in your crust, add a pinch of cinnamon or nutmeg to the graham cracker crumbs.
* **To prevent a soggy crust**, you can blind bake the graham cracker crust for 8-10 minutes at 350°F (175°C) before filling. Let it cool completely.
* **If your strawberries aren’t super sweet**, you can slightly increase the sugar in the filling, tasting as you go.
* **For a truly vibrant glaze**, use a high-quality strawberry jelly or preserve with good fruit content.
* **This pie is best enjoyed within 2-3 days.** Store leftovers covered in the refrigerator.
* **Want a thicker filling?** Increase the cornstarch slightly to 1/3 cup, but be careful not to make it too gummy.
* **To make clean slices**, dip your knife in hot water and wipe clean between each slice.
