Strawberry Margarita Pie

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READY IN: 30mins
Recipe by Leslie in Texas

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

Directions

  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.

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