In a medium saucepan, mix together the sugar and corn starch; making sure to blend in the corn starch completely. Add boiling water, and cook over medium-high heat until the mixture starts to thicken (about 6-7 minutes).

Remove the saucepan from heat, add jello mix, and stir until smooth. Let mixture completely cool to room temperature (if you don't let it cool, it will cook the strawberries. To quicken the cooling time, place in the fridge for a couple of minutes).

Pour strawberries into prepared pie crust.

Pour cooled gel mixture over strawberries.

Refrigerate until set, at least 4-5 hours.

Serve topped with whipped cream, if desired.