Heat half and half in a sauce pan over medium heat. Stir in chocolate morsels; beat until smooth with wire whisk. Remove from heat; whisk in egg yolks one at a time, mixing until well blended. Return to heat and cook, stirring, 1 to 2 minutes longer.
Cool; pour into pie shell and cool until set. 2 to 3 hours. Puree 1 pint of strawberries with lemon juice (there should be about 1 2/3 cups puree). Soften gelatin in water; warm over low heat to dissolve, then stir into berry puree. Chill until mixture begins to set.
Meanwhile, beat egg whites, gradually adding the sugar, until soft peaks form. Fold in thickened berry mixture. Pour over chocolate layer; chill until set.
To serve, slice remaining pint berries; sweeten if desired. Spoon over wedges of pie.