For crust: Place graham cracker sheets, sugar, and cinnamon into a food processor, and blend on high until mixture is fine crumbs. With the food processor running, add the melted butter, and blend until the mixture resembles wet sand.

Add mixture to a 9-inch tart pan with a removable bottom or a 9-inch springform pan. Evenly press the mixture against the sides and throughout the bottom to form the crust. Place in the refrigerator to set.

For filling: Sprinkle gelatin onto 1 tablespoon (15 grams) cold water in a small bowl.

In a medium saucepan, add halved strawberries, sugar, and lemon juice; bring to a boil over medium heat, stirring occasionally. Reduce heat to low; cook until strawberries begin to break down when stirred and liquid has reduced to about 1½ cups (about 400 grams), 10 to 15 minutes.

In another small bowl, stir together cornstarch and remaining 5 tablespoons (75 grams) water to dissolve. Add to the strawberries, whisking constantly until the mixture thickens. Stir the gelatin, and add to the strawberries; whisk until fully combined.

Add egg yolks to a food processor, and blend on high for 1 minute. With the food processor running, add the strawberry mixture 1 to 2 tablespoons at a time until all of it is added. Pour the mixture into a large bowl, and whisk in butter until melted and fully incorporated.

Pour the strawberry mixture into the cold crust, and top with the sliced strawberries in a single layer. Refrigerate the pie until the strawberry filling is set, at least 4 hours, or overnight.

For meringue: In the top of a double boiler, whisk together egg whites, sugar, and corn syrup until sugar is dissolved, 4 to 6 minutes. Remove from heat; whisk in cream of tartar.

Transfer mixture to the bowl of a stand mixer fitted with the whisk attachment, and beat at high speed until stiff peaks form, 4 to 5 minutes. Add vanilla paste, and beat just until combined.

Spread meringue onto cold pie, and use a handheld kitchen torch to brown the meringue as desired. Serve immediately. Cover and refrigerate for up to 2 days.