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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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While I've eaten at La Montana restaurant in Steamboat Springs,Colorado several times, I've never had the pleasure to try this pie. The recipe is from the R.S.V.P. section of a May 1989 issue of Bon Appetit magazine. Freezing time is not included in prep time. Ingredients:
2 cups strawberries, hulled |
10 tablespoons sugar |
1 3/4 cups graham cracker crumbs |
1/2 cup unsalted butter, room temperature (1 stick) |
3/4 cup sweetened condensed milk |
7 tablespoons tequila |
6 tablespoons triple sec (or grand marnier) |
1 tablespoon fresh lime juice |
2 cups chilled whipping cream |
8 fresh strawberries |
Directions:
1. Butter 9-inch springform pan.
2. Toss 2 cups strawberries with 4 tablespoons sugar in small bowl.
3. Blend remaining 6 tablespoons sugar, cracker crumbs, and butter in processor; press crumb mixture into bottom and up sides of pan.
4. Puree strawberries and sugar with milk, tequila, triple sec and lime juice in blender or processor; transfer to large bowl.
5. Using electric mixer, whip cream in medium bowl until stiff peaks form.
6. Fold 1/3 of cream into puree; gently fold in remaining cream.
7. Pour filling into crust, cover and freeze until firm, preferably overnight.
8. Run hot sharp knife around pan to loosen if necessary; release pan sides.
9. Cut pie into 8 wedges, top each with strawberry and serve.
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