Bavarian Strawberry Cream Pie

In a large bowl, crush strawberries and add sugar.

Let stand 30 minutes.

Pour cold water in a bowl and add the unflavored gelatin to the top.

Let stand 5 minutes.

Add boiling water to dissolve the gelatin; stir.

Stir in the the strawberries and add fresh lemon juice.

Chill the gelatin until it is the thickness of unbeaten egg whites.

Whip the cream until firm peaks form.

Gently fold into strawberry mixture.

Pour into pie crust and refrigerate for at least 4 hours.