1In a large pot, whisk together the corn starch, water, extract and sugar. Bring to a slow boil and then simmer and stir until thickened. Remove from heat and whisk in the jello until dissolved. Cool to Lukewarm.
2Arrange strawberries into prepared crust.
3Pour lukewarm jello mixture over strawberries, you will have some glaze leftover.
Place in refrigerator and chill until set. Cut and serve with whipped cream if desired.
This recipe can be halved for a regular sized pie.