Prepare the Crust:

Preheat oven to 350°F (if baking).

Combine graham cracker crumbs, sugar, and melted butter in a bowl.

Press into the bottom and sides of a 9-inch pie dish.

Bake for 8–10 minutes or chill for 30 minutes if doing a no-bake version. Let cool.

Make the Strawberry Puree:

In a saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat for 5–7 minutes until softened.

Blend or mash until smooth. Set aside to cool.

Bloom the Gelatin:

In a small bowl, sprinkle gelatin over cold water. Let sit for 5 minutes.

Heat the gelatin gently in the microwave (10–15 seconds) or over a double boiler until fully dissolved. Stir into the strawberry puree.

Make the Mousse:

In a chilled bowl, beat heavy cream with powdered sugar and vanilla until stiff peaks form.

Fold the cooled strawberry-gelatin mixture gently into the whipped cream until fully combined.

Assemble the Pie:

Pour the mousse into the cooled crust and smooth the top.

Chill for at least 4 hours or overnight, until set.

Top & Serve:

Just before serving, top with fresh sliced strawberries and optional whipped cream or mint leaves.