Shelly's Recipe

STRAWBERRY MARGARITA PIE

Category: Pies - Frozen

For Crust:
1 3/4 cups graham cracker crumbs
6 tbsp sugar
1/2 cup (1 stick) soft butter

For Filling:
2 cups fresh strawberries, hulled and sliced, + 8 fresh whole strawberries for garnish
4 tbsp sugar
3/4 cup sweetened condensed milk
1/2 cup + 1 tbsp tequila
6 tbsp triple sec
1 tbsp fresh lime juice
2 cups chilled whipping cream

Toss 2 cups of sliced strawberries with 4 tbsp of sugar in a small mixing bowl and set aside

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

For Filling: Puree reserved 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 cream until soft peaks form. Fold 1/3 of the whipped cream into the strawberry puree then gently fold in the remaining whipped cream. Pour filling into the crust, cover and freeze until firm (at least four hours). Remove from freezer 10 minutes before serving and garnish each piece with a whole, fresh strawberry. Cut the pie and serve