• Add the graham crackers and powdered sugar to a food processor and blend into fine crumbs. Blend in the melted butter to create a thick and crumbly mixture.
• Press the mixture into a 9-inch pie pan. Press it in and around the edges using your fingers or a measuring cup.
• Place the crust in the freezer while you make the strawberry filling. 

Strawberry filling

• Remove the top green leafy part of the strawberries and roughly chop them into pieces.
• Combine cold water and cornstarch into a slurry in a medium saucepan. Add the chopped strawberries, sugar, lemon juice, and salt. Place the saucepan over medium heat and stir regularly as the mixture begins to warm up.
• As the mixture boils, it will thicken quickly, become jelly-like, and lose its cloudy appearance. Let it boil for a full minute before taking it off the heat. It's important the cornstarch is cooked through properly, or else the filling can lose its thickness.
• Let the mixture cool for 5 minutes, then pour the filling into the chilled graham shell. Press a piece of plastic wrap onto the filling and chill the pie for at least 4 hours until completely cold and set.

Swiss meringue topping

• Mix egg whites and sugar in a metal or heat-proof stand mixer bowl. Set the bowl over a saucepan of simmering water, making sure the bottom of the bowl doesn't touch the water.
• Whisk the mixture constantly until the sugar dissolves or until the mixture reaches 160°F/71°C on a food thermometer.
• Remove the bowl from the saucepan. Add the vanilla extract and salt and place the bowl in your stand mixer fitted with a whisk attachment. Beat at high speed until stiff glossy peaks form. They should be thick and glossy with just a bit of a bend.
• Dollop the meringue over the chilled strawberry pie filling and use an offset spatula to spread it in an even layer. You could also use a piping bag to add the meringue. Add in a few peaks and dips to the meringue. Torch the meringue with a blow torch so it's a deep golden brown. 

Serving and storing.

• Slice the pie with a sharp knife. If you want clean slices, wipe the knife in-between each cut. Any leftover pie can be stored in the refrigerator for up to 4 days.