Begin by baking the pie crust according to the directions on the package. After it has cooled, arrange sliced strawberries inside of it.

Combine cold water and cornstarch in a large sauce pan and stir until dissolved. Bring liquid to a boil over medium-high heat and then stir-in cane sugar and contents of vegan gelatin. Remove from heat and continue to stir until ingredients dissolve and it starts to slightly thicken. Pour mixture overtop of strawberries within the pie crust and set aside for about 45 minutes to an hour, until firm. Vegan gelatin doesn’t require refrigeration to solidify but you can refrigerate it if you like it cold, like me. Once firm, top with whipped cream, serve and enjoy!