In a medium bowl, stir together the graham cracker crumbs, chopped pretzels, pecans, and sugar. Stir in the melted butter until well combined. Press the mixture into the bottom and ½ inch up the sides of a greased 9-inch springform pan. Set in the refrigerator to chill while preparing the filling.

Place 1 ½ cups of the berries into the bowl of a food processor or blender and puree. Add the sugar, boiling water, and cornstarch and blend until smooth.

Pour the mixture into a medium saucepan and bring to a boil over medium heat, stirring constantly. Once the mixture starts to boil, continue to boil for 3 minutes, stirring constantly. The mixture will be very thick and should become less cloudy and more jam-like as it cooks.

After 3 minutes, remove from the heat. Stir in the vanilla extract and allow the glaze to cool while you prepare the rest of the strawberries.

Cut the remaining strawberries depending on their size - cut very large berries into eighths, and smaller berries into quarters or halves. (See note) 

Stir the cut strawberries into the glaze and pour into the prepared crust. If desired, arrange the strawberries cut-side down.

Chill the pie for 2 hours, until the glaze has set. 

Keep the pie chilled until ready to serve. Pie is best served the same day it is made. Serve with fresh whipped cream.