This is one of my favorite pies, but I cheated more than usual this time, using stuff I had moved from St. Louis. Yes, I had all of this with me.
Strawberry Margarita Pie
1 package graham crackers, crushed
5 teaspoons butter, melted
1 pound frozen strawberries
1/4 cup lime juice
1 can (14 oz.) sweetened condensed milk
2 tablespoons tequila
2 tablespoons triple sec
1 container whipped topping
Crush the graham crackers. Mashing them with the bottom of the condensed milk can works pretty well. Combine with the melted butter, and press into the bottom of an 8×8 pan. Refrigerate.
Purée the frozen strawberries and lime juice. Add the condensed milk and booze until the mixture is smooth. Fold in the whipped topping. Pour over the pie crust and refrigerate uncovered for about four hours.
I’ve been known to add an extra tablespoon of tequila and triple sec. Because why not.