Strawberry Margarita Pie

By á-3646

Ingredients

• For Filling:
• 2 cups fresh strawberries, hulled and sliced
• 4 tbsp sugar
• 3/4 cup sweetened condensed milk
• 1/2 cup tequilla
• 6 tbsp triple sec
• 1 tbsp fresh lime juice
• 2 cups whipping cream, chilled
• 8 fresh whole strawberries for garnish
• For Crust:
• 6 tbsp sugar
• 1 3/4 cups graham cracker crumbs
• 1/2 cup butter, softened

Preparation

Step 1

Toss sliced strawberries with 4 tbsp of sugar in a small mixing bowl and set aside.

Crust:
Butter a 9 inch springform pan. In a food processor, blend 6 tbsp of sugar with graham cracker crumbs and butter. Press crumb mixture into the bottom and up the sides of the springform pan and smooth with a spoon.

Filling:
Puree the strawberry and sugar mixture with the sweetened condensed milk, tequila, triple sec and lime juice using a blender or food processor, and then transfer to a large bowl.

Whip the whipping cream until soft peaks form.

Fold one-third of the whipped cream into the strawberry puree, and then gently fold in the remaining whipped cream. Pour the filling into the crust, cover and freeze until firm (at least 4 hours).

Remove from freezer 10 minutes before serving. Cut pie into slices and garnish each slice with a strawberry.