Ingredients

• 2 c. fresh strawberries, hulled
• 10 tbsp. sugar
• 1 3/4 c. graham cracker crumbs
• 1/2 c. butter, unsalted, room temperature
• 3/4 c. sweetened condensed milk
• 7 tbsp. tequila
• 6 tbsp. Triple Sec
• 1 tbsp. fresh lime juice
• 2 c. whipping cream, chilled
• 8 fresh strawberries (optional)

Preparation

• Butter 9 inch springform pan.
• Toss 2 cups strawberries with 4 tablespoons sugar in small bowl.
• Blend remaining sugar in small bowl.
• Blend remaining 6 tablespoons sugar, cracker crumbs and butter in processor.
• Press crumb mixture into bottom and up sides of pan.
• Puree strawberries and sugar with milk, tequila, Triple Sec and lime juice in blender or processor.
• Transfer to large bowl.
• Using electric mixer, whip cream in medium bowl until stiff peaks form.
• Fold 1/3 of cream into puree.
• Gently fold in remaining cream.
• Pour filling into crust.
• Cover and freeze pie until firm, preferably overnight.
• Run hot sharp knife around pan sides to loosen.
• Release pan sides. Cut into 8 wedges.