FROZEN STRAWBERRY MARGARITA PIE

By Sube

Ingredients

• 1-1/4 cup graham cracker crumbs
• 2 tablespoons sugar
• 1 tablespoon butter, melted
• 3-1/2 cups sliced strawberries
• 1 tablespoon finely grated lime zest
• 1/4 cup lime juice
• 1 (14 ounce) can sweetened condensed milk
• 2 tablespoons tequila
• 2 tablespoons triple sec
• 1-1/2 cup heavy whipping cream, chilled
• Sliced strawberries and limes, optional

Preparation

Step 1

Preheat oven to 350 degrees. Spray a 9-inch pie plate (four-cup capacity) with nonstick cooking spray; set aside. In a medium bowl, stir together graham cracker crumbs, sugar and butter until well mixed. Press mixture evenly in the bottom and up the sides of prepared pie plate. Bake for 10 to 12 minutes or until slightly browned Let cool in pan about 30 minutes.

Meanwhile, in a blender container, combine sliced strawberries, lime zest, lime juice, sweetened condesed milk, tequila and triple sec; puree until just smooth. Transfer to a large bowl. In a chilled mixing bowl with chilled beaters, beat whipping cream until it just holds stiff peaks. Gently fold 1/3 of whipped cream into strawberry mixture until blended. Then fold in remaining whipped cream. Pour filling into crust, mounding it slightly. Freeze four hours or until firm.

Before serving, remove pie from freezer and let soften in refrigerator about 40 minutes or until semi-soft. Cut into wedges. Garnish with sliced strawberries and limes, if desired.