Strawberry Margarita Pie

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I almost didn't blog about this one, but I haven't stopped thinking about the last few pieces that are left in my freezer, and I think that's a sign that I should share. The reason that I wasn't going to blog about it was that I didn't make it "perfectly right." I was making it on Friday afternoon when I realized (halfway through) that I didn't have a lime -- I used them all for our Mexican fiesta last weekend. But, I'm trying to be a little less rigid about ingredients, so I subbed with a lemon. I really, really wanted to run to the store to buy a lime, but I knew that to run to the store for a lime was to waste gas and energy (mine), all to achieve some level of perfection, unnecessary in a pie.

And even without that lime, it turned out yummy. Very yummy. And because I can't stop thinking about that last little bit left in the freezer, I thought I'd tell you about it, flaws and all. Now you know that if you discover halfway into the recipe that you don't have a lime, you can sub a lemon. I made a few modifications in my preparation, which I put in parenthesis.

Strawberry Margarita Pie
serves 12 to 16

For the crust:
1 1/2 cups graham cracker crumbs
1/3 cup sugar
8 tbsp. unsalted butter, melted

For the filling:
2 cups fresh strawberries, hulled and quartered
1/3 cup sugar
3/4 cup sweetened condensed milk
6 tbsp. tequila*
1/4 cup triple sec*
3 tbsp. fresh lime juice
Zest of one lime
2 cups heavy cream

Preheat the oven to 350 degrees F.
Line the bottom of a 9-inch springform pan with parchment paper.
Butter the parchment, as well as the sides of the springform.
(I did not use parchment and I did not grease the pan
and it came out of the pan just fine.)
In a medium bowl combine the graham cracker crumbs and sugar.
Add the melted butter and toss with a fork until well combined
(or use the food processor to crush the crumbs
and then add the sugar and butter in the bowl).
Transfer the mixture to the springform pan
and evenly cover the sides and bottom of the pan with crumbs;
use the bottom of a ramekin to even the bottom crust.
Bake in the preheated oven for 13-15 minutes.
Transfer to a wire rack to cool completely.

To make the filling, combine the strawberries, sugar,
condensed milk, tequila, triple sec, lime juice and lime zest
in the bowl of a food processor.
Process until completely smooth, scraping down the sides as needed.
Transfer to a large bowl.
In the bowl of an electric mixer fitted with the whisk attachment,
whip the heavy cream on high speed until stiff peaks form.
Add one third of the whipped cream to the puree
and gently fold in with a rubber spatula.
Fold in the remaining cream.

Pour the filling into the crust, cover, and freeze until firm at least overnight.
To remove the springform sides,
wrap a towel soaked in hot water around the outside of the pan for 10-15 seconds
(or run a thin sharp knife between the pan and crust).
Carefully remove the sides of the pan.
To serve, slice with a hot, dry sharp knife, wiping the blade between slices
(a big sharp knife was all I needed,
but I think the texture of mine was more frozen due to the lesser quantity of alcohol).

* Because I was serving to my children, I halved the alcohol amounts.
I think that may have resulted in a more firm freeze,
and obviously less of an alcohol flavor, but it was still very good.

Source: Annie's Eats

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