In a small bowl combine the gelatin with the water and lemon juice. Set aside for gelatin to bloom.
Wash and hull the strawberries. Add to a blender and blend until smooth.
Add the pureed strawberries to a pot, along with the sugar and a pinch of salt. Cook over medium heat until it just comes to a simmer. Add the softened gelatin and stir until the gelatin is dissolved.
Pour into a large bowl and allow to cool to room temperature, about 30 minutes.
While strawberry mixture is cooling, make the ganache.
To make the ganache, bring the cream just to a simmer over medium heat. Pour the hot cream over the chopped chocolate and let set for two to three minutes. Stir until blended and glossy. Once fully blended, pour onto the bottom of the pie crust and set in fridge for about 10 minutes.
While ganache is setting, make the mousse. In a large, chilled mixing bowl, beat heavy cream to stiff peaks. Gently fold in the cooled strawberry mixture.
Remove pie shell from fridge and top with the strawberry mousse. Chill for at least two hours before serving.
