Strawberry Margarita Pie

Strawberry Margarita Pie

2 C. cleaned fresh strawberries

10 T. sugar

1 3/4 C. graham cracker crumbs

1/2 C. butter

3/4 C. sweetened condensed milk

7 T. Tequila

6 T. Triple Sec

2 T. fresh lime juice

2 C. chilled heavy cream

Butter a 9 inch springform pan. Toss the strawberries with 4 T. of the sugar. Blend remaining sugar with graham cracker crumbs, butter and sugar in the food processor. Press crumb mixture on bottom and sides of pan.

Puree strawberries and sugar with the condensed milk, tequila, triple sec and lime juice. Transfer to a large bowl. In another bowl whip cream until stiff peaks form. Fold 1/3 into the strawberry mixture. Gently fold in the remaining whip cream. Pour into crust.

Cover and freeze overnight. Run a sharp, hot knife around pan to loosen, if necessary. Release pan sides. Cut pie into 8 – 10 pieces. Top with a strawberry if desired.