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Strawberry Margarita Pie



  Stonewall Kitchen, LLC

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but doubtless God never did.”

~ Dr. William Butler

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Strawberries in a Wicker Basket on a Ledge, 1895
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Strawberry Margarita Pie

La Montaña, Steamboat Springs, CO
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2 cups hulled fresh strawberries
10 tablespoons sugar
1 3/4 cups graham cracker crumbs
1/2 cup unsalted butter, room temperature
3/4 cup sweetened condensed milk
7 tablespoons tequila
6 tablespoons Triple Sec
1 tablespoon fresh lime juice
2 cups chilled heavy cream
Fresh strawberries for garnish

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

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