Mix sugar, gelatin and crushed strawberries in sauce pan. Cook to a rolling boil, stirring constantly.
Place pan in ice water bath.
Cool til mixture mounds slightly when dropped from a spoon. It will be the same consistency as raw egg whites.
Beat egg whites with cream of tartar until soft peaks form. Slowly add sugar, beating until glossy and stiff.
Whip the cream until stiff. It will hold a firm shape when the beaters are drawn through it.
Fold egg white meringue in batches into the strawberry mixture. Repeat with whipped cream.
Pile into pie crust, mounding in the center.
Garnish with additional whipped cream and fresh strawberries.