Strawberry Chiffon Icebox Pie

Strawberry Chiffon Icebox Pie 11⁄2 cups vanilla wafer crumbs 1⁄2 cup unsalted butter, melted Pinch kosher salt 1 pound fresh strawberries 1 cup sugar 1 tablespoon fresh lemon juice 2 tablespoons hot water 1 tablespoon unflavored gelatin 1⁄2 cup frozen whipped topping, thawed Garnish: whipped topping, fresh strawberries, fresh mint In a medium bowl, stir together crushed vanilla wafers, melted butter, and salt. Using the bottom of a measuring cup, press mixture into bottom and up sides of a 9-inch pie plate. Freeze until firm, approximately 15 minutes. In a large bowl, stir together strawberries, sugar, and lemon juice. Using a potato masher, crush berries. Refrigerate 30 minutes. In a small bowl, whisk together 2 tablespoons hot water and gelatin until smooth. Whisk gelatin mixture into strawberry mixture. Refrigerate until partially set, approximately 20 minutes. Fold whipped topping into strawberry mixture; spoon into prepared crust. Refrigerate until firm, approximately 2 hours. Garnish with whipped topping, strawberries, and mint, if desired.