Strawberry Margarita Pie

We got together with Aubrey's family on Monday for a Memorial Day cookout, and I was in charge of bringing dessert. This frozen pie was perfect since the sun was out in full force that day, and the flavor mimics a strawberry margarita... hence the name.  It's almost like ice cream but not as creamy. This is definitely one of my favorite pie recipes, and I'll be making this again and again.

I'm really curious to know how it would turn out if I lightened it up a bit by using the fat free cool whip and fat free sweetened condensed milk. Heck, you could even use a store-bought pie crust, although it wouldn't be as good. I think this would be considered "semi-homemade" (hellloooo Sandra Lee). I'll have to try that in the future and let you all know how it "pans" out (pun intended). If any of my readers get to this before me, please let me know how it turns out. I have a feeling it will be yummy!

Strawberry Margarita Pie

Ingredients:
For the crust:
1 1/2 cups graham cracker crumbs
1/3 cup sugar
8 Tablespoons unsalted butter, melted

For the filling:
2 cups fresh strawberries, hulled and quartered
1/3 cup sugar
3/4 cup sweetened condensed milk
6 Tablespoons tequila
1/4 cup triple sec
3 Tablespoons fresh lime juice
Zest of 1 lime
2 cups heavy cream

For garnish:
Fresh strawberries
Lime slices


Directions:
For the crust:
Preheat oven to 350-degrees. Line the bottom of a 9-inch springform pan with parchment paper. Butter the parchment, as well as the sides of the springform pan. In a medium bowl combine the graham cracker crumbs and sugar. Add the melted butter and toss with a fork until well combined. Transfer the mixture to the springform pan and evenly cover the sides and bottom of the pan with crumbs. Use the bottom of a ramekin or your fingers to even the bottom crust. Bake in the preheated oven for 13-15 minutes. Transfer to a wire rack to cool completely.

For the filling:
Combine the strawberries, sugar, condensed milk, tequila, triple sec, lime juice and lime zest in the bowl of a food processor. Process until completely smooth, scraping down the sides as needed. Transfer to a large bowl. In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream on high speed until stiff peaks form. Add one third of the whipped cream to the puree and gently fold in with a rubber spatula. Stir in the remaining cream.

Assemble the pie:
Pour the filling into the crust, cover, and freeze overnight or until firm. To remove the springform sides, wrap a towel soaked in hot water around the outside of the pan for 10-15 seconds. Carefully remove the sides of the pan. Before serving, garnish with fresh strawberries and lime slices as desired. To serve, slice with a dry sharp knife, wiping the blade between slices.

Source: Annie's Eats