Strawberry Margarita Pie:

1 1/4 cups graham cracker crumbs from 9 (2 1/4- by 4 3/4-inch) crackers

2 tablespoons sugar

5 tablespoons unsalted butter, melted

1 lb strawberries, halved (3 1/2 cups)

1 tablespoon finely grated fresh lime zest (from 3 limes)

1/4 cup fresh lime juice (from 2 limes)

1 (14-oz) can sweetened condensed milk

2 tablespoons tequila

2 tablespoons triple sec, Cointreau (or 2 TBL of juice from canned peaches)

1 1/2 cups chilled heavy cream


MAKE CRUST:
Put oven rack in middle position and preheat oven to 350°F.

Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a buttered 9-inch metal or glass pie plate (4-cup capacity).

Bake 10 minutes, then cool in pie plate on a rack, about 30 minutes.


MAKE FILLING:
Purée strawberries, zest, lime juice, condensed milk, tequila, and liqueur in a blender until just smooth, then transfer to a large bowl.

Beat cream in another bowl with an electric mixer at medium speed until it just holds stiff peaks. Fold one third of cream into strawberry mixture gently but thoroughly to lighten, then fold in remainder in 2 batches.

Pour filling into crust, mounding it slightly, and freeze, uncovered, until firm, about 4 hours. Remove from freezer and let soften in refrigerator, about 40 minutes, before serving (pie should be semisoft).

Gourmet Magazine Notes: Pie can be frozen up to 3 days, covered with plastic wrap after 4 hours and then wrapped in heavy-duty foil. Pie can also be made in a 9-inch (24-cm) springform pan. Press crumb mixture onto bottom and 1 inch up side of pan.