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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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From Manchester Highlands Inn, Manchester, Vermont. Reduce the tequila by 1 or 2 tablespoons for a mellower flavor. Ingredients:
1 large store-bought graham cracker crust (or homemade) |
2 cups hulled and sliced fresh strawberries |
1/4 cup sugar |
3/4 cup sweetened condensed milk |
6 tablespoons tequila |
1/4 cup triple sec |
1 tablespoon fresh lime juice |
2 cups cold heavy cream |
fresh strawberries |
fresh mint leaves |
Directions:
1. If using a store-bought pie crust, prebake it according to package directions, then let it cool; refrigerate until ready to use.
2. In a bowl, toss the strawberries with the sugar.
3. In a food processor, combine the condensed milk, tequila, triple sec, lime juice, and sugared strawberries; process until smooth.
4. Transfer mixture to a large bowl and refrigerate.
5. Using a chilled large bowl and chilled beaters, beat the cream using an electric mixer until stiff but not grainy.
6. Using a large rubber spatula, fold about 1/3 of the whipped cream into the refrigerated puree.
7. Gently fold in the remaining whipped cream in 2 more additions until evenly combined.
8. Pour the filling into the chilled pie shell and smooth the top.
9. Cover with loosely tented foil and place in the freezer for several hours to overnight or until the pie is semi-firm to firm.
10. Garnish each slice with strawberries and mint leaves.
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