Preheat oven to 350 deg. F.
Grind or crush into tiny crumbs enough regular or gluten-free graham crackers to make 6 cups cracker crumbs.
Melt 6 TB dairy or non-dairy butter. In a large mixing bowl, mix together cracker crumbs and melted butter. Press into a pie plate.
Bale for 10-15 minutes, until firm and browned.
Wash, stem, and thinly slice 1 qt strawberries. Place the strawberries in a non-reactive saucepan over medium-high heat with 1/4 maple syrup or honey. Bring to a boil and cook 10-15 minutes until strawberries have mashed down and are syrupy. Whisk together 1/3 cup arrowroot or cornstarch with 1/3 cup water. Add to strawberry mixture and cook 2-3 more minutes to make a thick jelly.
Spoon the jelly into the prepared pie plate, reserving 2/3 cup. Top with the fresh strawberries. Top the fresh strawberries with the reserved jelly. Top with the fresh strawberries. Refrigerate 2 hours to allow to firm up a bit.
Serve with whipped cream, if desired.