Frozen Strawberry Margarita Pie

For Crust:

• 1 1/4 cups graham cracker crumbs
• 2 Tbsp sugar
• 5 Tbsp unsalted butter, melted

For Filling:

• 1 lb strawberries* (3 1/2 cups)
• 1 Tbsp finely grated fresh lime zest (from 3 limes)
• 1/4 cup fresh lime juice (from 2-3 limes)
• 1 (14-oz) can sweetened condensed milk
• 2 Tbsp tequila
• 2 Tbsp Grand Marnier
• 1 1/2 cups chilled heavy cream

1. Make the crust: Put oven rack in middle position and preheat oven to 350°F.
2. Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and about 1-inch up the side of a buttered 9-inch springform pan.
3. Bake 10 minutes, then cool on a rack, about 30 minutes.
4. Make the filling: Purée strawberries, zest, lime juice, condensed milk, tequila, and Grand Marnier in a blender until just smooth, then transfer to a large bowl.
5. Beat cream in another bowl with an electric mixer at medium speed until it reaches soft peaks. Fold one third of cream into strawberry mixture gently but thoroughly to lighten, then fold in remainder in 2 batches.
6. Pour filling into crust, mounding it slightly, and freeze, uncovered, until firm, about 4 hours. Remove from freezer and let soften in refrigerator, about 40 minutes. Remove the ring from the pan before serving (pie should be semisoft).

Found On: Confections of a Foodie Bride