Ingredients:
2 cups hulled fresh strawberries
2/3 cups sugar
1 ½ cup graham cracker crumbs
1 stick butter, softened
¾ cup sweetened condensed milk
6 Tbsp tequila
4 Tbsp triple sec
1 Tbsp fresh lime juice
2 cups heavy cream
Instructions:
Toss strawberries with 4 Tbsp sugar and set aside. Blend graham cracker crumbs, rest of sugar and butter in food processor. Press into bottom and up sides of buttered 9 inch springform pan. Next, puree strawberries and sugar with condensed milk, tequila, triple sec and lime juice in processor or blender. Transfer to large bowl. Whip cream until stiff peaks form. Fold 1/3 of cream into puree. Gently fold in remaining cream. Pour filling into pie crust, cover and freeze until firm, preferably overnight. To serve, run hot, sharp knife around the sides of pan, remove dies and cut into wedges. Garnish with mint leaves and fresh strawberries
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