Prepare the graham cracker crust or use a store bought crust. 

Make the Chocolate Ganache

Add the chopped chocolate to a heatproof  bowl. 

Heat the cream in a saucepan or in the microwave until it gets steaming hot but don’t let it come to a boil. 

Pour the cream over the chocolate and let it sit for 3 to 4 minutes. Stir the mixture until it is smooth an all the chocolate melts. Let the ganache sit for 10 to 15 minutes to thicken up a bit. 

Make the Pie

Spoon the chocolate ganache into the baked crust, spreading up the sides of the crust and across the bottom.  Transfer to the refrigerator and allow to set up.

Rinse the strawberries under cold water, then pat dry and remove the green hulls.  Slice the strawberries ¼-inch thick and place in a dish.

In a small saucepan set over medium heat, whisk together the water, sugar and cornstarch. Cook the mixture, whisking frequently until the mixture thickens.  Remove from the heat and add the strawberry Jello, whisking until completely dissolved.  Allow the mixture to cool down until it is thick enough to be spoonable but not completely cold.

Transfer the pie crust from the refrigerator and arrange a layer of strawberry slices on the bottom of the chocolate coated crust.  Spoon about ⅓ of the Jello over the strawberries, then arrange another layer of berries pressing them into the Jello.  Repeat with two more layers of strawberries and jello. Transfer the strawberry pie to the refrigerator until set, about 2 hours.

Serve with a heaping dollop of whipped cream.