To make the crust, place the dry ingredients into the microwave-safe 9" pie pan.
Next add the coconut oil and water then stir to combine. You only need enough water to wet the dry ingredients. You may need additional water depending upon the type of graham crackers you use.
Using your fingers and a spoon, press the dough over the bottom and up the sides of the pan.
Place the pie plate into the microwave and cook the crust for 1 minute. Using a spoon or your fingers, press the dough down and making sure it hasn’t fallen down the side. This helps keep it from bubbling up and becoming uneven. Then cook for another 2 minutes.
To prepare the filling, start by placing the strawberries in the pie plate then set aside.
Next combine the 1/2 cup of water and the gelatin in a small bowl then set aside.
Add the remaining 1/4 cup of water and honey into a small saucepan. Bring to a boil and then reduce heat to medium. Simmer for 2-3 minutes. Next remove from the heat and add the gelatin mixture. Stir until combined and smooth. Next add the lemon juice and salt and stir one last time to combine.
Pour the gelatin mixture over the filling over the prepared crust. Place the entire pie in the refrigerator and let chill for a few hours before serving, to allow the filling to set.
Once the filling has set, serve cold with fresh whipped cream and additional strawberries.