Sprinkle 4 tablespoons of the sugar over berries and let stand 10 minutes. Dissolve Strawberry Jell-O in hot water. Drain ¼ cup juice from berries, add to egg yolks and cook in a double boiler until thickened, stirring constantly. Remove from heat and add Jell-O, stirring constantly. Chill until slightly thickened, then fold in strawberries.
Beat egg whites and salt until foamy. Add remaining 4 tablespoons sugar gradually, beating until mixture will stand in soft peaks. Fold into the Jell-O mixture. Turn into crumb crust or cold pie shell; chill until firm. Top with a wreath of whipped cream, decorated with mint leaves and strawberries.