Frozen Strawberry Margarita Pie

1. 1

   Coat a 9 inch pie pan with cooking spray.

2. 2

   Combine cookies crumbs with butter.

3. 3

   Using a measuring cup, press crumb mixture onto bottom and up sides of pan.

4. 4

   Using fingers, pinch crumbs together at top edge to form neat border around crust.

5. 5

   In food processor or blender, puree strawberries with 3/4 cup sugar, tequila and juice; transfer to bowl.

6. 6

   In another bowl at high speed, beat 1/2 cup cream until stiff peaks form.

7. 7

   Using whisk fold whipped cream into strawberry mixture.

8. 8

   Spread 2 cups strawberry mixture in crust.

9. 9

   Cover pie and remaining bowl of filling with plastic wrap; freeze 2 hours.

10. 10

    Remove plastic wrap.

11. 11

    Spread remaining filling over frozen pie, mounding slightly in center.

12. 12

    Wrap; freeze until firm, 3 hours.

13. 13

    Beat remaining cream and sugar until stiff peaks form.

14. 14

    Spread 2 cups whipped cream over pie.

15. 15

    If desired, transfer remaining whipped cream to pastry bag with fitted star tip; pipe or mound around edge of pie.

16. 16

    Return to freezer until ready to serve.

17. 17

    If desired, decorate top with sliced strawberries.

* Per serving · 4 servings · Values may vary.

No additional tips available.