Preheat oven to 400°F (200°C). If using a traditional pie crust, line it with parchment paper and fill it with weights. Bake for 10 minutes, remove weights, and bake for an additional 2 minutes until golden. Allow to cool.

In a medium saucepan, combine 2 tablespoons cornstarch and 1 cup water, stirring until dissolved. Add 3/4 cup sugar and Jello powder. Bring to a gentle boil, stirring continuously, for about 1 minute until thickened.

Remove from heat and allow to cool for about 10 minutes. Stir occasionally to prevent a skin from forming.

Wash 2 cups fresh strawberries, remove stems, and slice in half or quarters. Set aside in a large bowl.

Add the cooled Jello mixture to the strawberries and gently fold until evenly coated. Alternatively, layer sliced strawberries in the cooled pie crust and pour the Jello mixture on top.

Cover pie with plastic wrap and refrigerate for at least 2 hours until set. Ensure it is firm to the touch.

Slice chilled pie into portions and top with Cool Whip or whipped cream. Garnish with fresh mint leaves before serving.