Aunt Clara's Strawberry Pie

Crust

6 tablespoons melted butter

1½ cups graham cracker crumbs

¼ cup sugar

Filling

1 envelope unflavored gelatin

½- ¾ cup sugar (according to your desired sweetness)

1 cup water

1-2 tablespoons beet juice - optional (for coloring)

6 cups strawberries, sliced

fresh mint (optional)

Place melted butter in a small bowl, add graham cracker crumbs and sugar, mix well until crumbs are well coated with butter. Place the crumb mixture into a 9-inch pie pan. Set aside.

Boil one cup of water in large pot. Remove from heat and add gelatin and sugar, stirring constantly until completely dissolved. If you desire the gelatin to have color then add the beet juice. The beet juice does not alter or affect the flavor. Let this mixture cool completely. When cooled, add the sliced strawberries and fold into mixture until all strawberries have been coated. Place carefully in graham cracker crust. Let chill for several hours or overnight. Top with mint.

Serves 6-8.