Strawberry Margarita Pie

• 2 cups strawberries, hulled
• 10 tablespoons sugar
• 1 34 cups graham cracker crumbs
• 12 cup unsalted butter, room temperature (1 stick)
• 34 cup sweetened condensed milk
• 7 tablespoons tequila
• 6 tablespoons triple sec (or Grand Marnier)
• 1 tablespoon fresh lime juice
• 2 cups chilled whipping cream
• 8 fresh strawberries

1. Butter 9-inch springform pan.
2. Toss 2 cups strawberries with 4 tablespoons sugar in small bowl.
3. Blend remaining 6 tablespoons sugar, cracker crumbs, and butter in processor; press crumb mixture into bottom and up sides of pan.
4. Puree strawberries and sugar with milk, tequila, triple sec and lime juice in blender or processor; transfer to large bowl.
5. Using electric mixer, whip cream in medium bowl until stiff peaks form.
6. Fold 1/3 of cream into puree; gently fold in remaining cream.
7. Pour filling into crust, cover and freeze until firm, preferably overnight.
8. Run hot sharp knife around pan to loosen if necessary; release pan sides.
9. Cut pie into 8 wedges, top each with strawberry and serve.

strawberries, sugar, graham cracker crumbs, unsalted butter, condensed milk, tequila, triple, lime juice, chilled whipping cream, fresh strawberries

Taken from www.food.com/recipe/strawberry-margarita-pie-376167 (may not work)