Total Time
Prep 30 mins
Cook 0 mins

While I've eaten at La Montana restaurant in Steamboat Springs,Colorado several times, I've never had the pleasure to try this pie. The recipe is from the R.S.V.P. section of a May 1989 issue of Bon Appetit magazine. Freezing time is not included in prep time.

Ingredients Nutrition


  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.