No-Bake Strawberry Margarita Pie

No-Bake Strawberry Margarita Pie

Makes: 8 to 10 servings

For the filling and crust:

1 pound fresh strawberries

2 medium limes

2 cups cold heavy cream

3/4 cup powdered sugar

1 tablespoon blanco tequila

1 tablespoon Cointreau

1/4 teaspoon kosher salt

1 (10-inch) store-bought prepared graham cracker crust

For the whipped cream and serving:

1 cup cold heavy cream

2 tablespoons powdered sugar

1 tablespoon blanco tequila

1 tablespoon Cointreau

1 medium lime

1/2 teaspoon flaky salt (optional)

Make the filling:

1. Trim and halve 1 pound fresh strawberries (about 3 1/2 cups). Finely grate the zest of 2 of the medium limes.

2. Place 2 cups cold heavy cream in the food processor. Process until thickened, about 45 seconds. Add the strawberries, lime zest, 3/4 cup powdered sugar, 1 tablespoon blanco tequila, 1 tablespoon Cointreau and 1/4 teaspoon kosher salt. Process until just combined, 30 seconds to 1 minute. Pour into a 10-inch prepared graham cracker crust and smooth the top. Freeze until solid, at least 4 hours.

Make the whipped cream and assemble:

1. When ready to serve, place 1 cup cold heavy cream, 2 tablespoons powdered sugar, 1 tablespoon blanco tequila and 1 tablespoon Cointreau in bowl of stand mixer (or large bowl if using electric hand mixer or whisking by hand). Beat with whisk attachment on medium-high speed until soft peaks form, 1 to 2 minutes.

2. Spread the whipped cream evenly over the pie, leaving a 1-inch border. Finely grate the zest of 1 medium lime over the whipped cream. (Save all the zested limes for another use.) Sprinkle with 1/2 teaspoon flaky salt, if desired. Slice and serve.

Note: For an alcohol-free version, leave out the tequila and Cointreau.

Homemade graham cracker crust

1. Melt 7 tablespoons unsalted butter in the microwave or on the stovetop. Break 12 full sheets graham crackers in half and place in the bowl of a food processor fitted with the blade attachment. Process until finely ground, 30 to 45 seconds (about 1 1/2 cups). Add the butter, 1 tablespoon granulated sugar and 1/2 teaspoon kosher salt. Pulse until the mixture looks like wet sand and holds together when pinched between your fingers, 10 to 12 (1-second) pulses.

2. Transfer to a standard 9- or 9 1/2-inch pie plate (not deep dish). Using a flat-bottomed measuring cup, press it evenly into the bottom and about 1 inch up the sides. Refrigerate while you make the filling.