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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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