Filling: Combine strawberries, sugar, tapioca, butter and ground cinnamon in a medium sized saucepan. Stir over low heat until thickened, about 5 minutes. Remove from heat; stir in lemon juice and vanilla. Set aside.
Streusel Topping: Combine brown sugar, pecans, flour, cinnamon and melted butter in a small; stir to blend. Spoon filling into baked pie shell; sprinkle with streusel topping. Place pie on baking sheet; bake at 350°F(180°C) for 45 minutes. Cool on wire rack for 1 hour. Refrigerate overnight. Remove from the refrigerator 30 minutes before serving. Makes 8 servings.