The icy strawberry filling in this pie is pleasantly complemented by the luscious whipped cream. The pie tastes just like a margarita—the tequila flavor adds quite a zing. The recipe calls for freezing the whipped cream on top of the pie, but you can also freeze just the strawberry part and add the whipped cream when you serve the pie.

　　

Ingredients

makes one 9-inch pie

　　1 recipe Chocolate Cookie Crust (page 21), baked and chilled

　　1 (20-ounce) package frozen strawberries, thawed and drained

　　3/4 cup plus 2 tablespoons sugar

　　1/4 cup tequila

　　1 tablespoon lime juice

　　2 cups heavy cream

　　

Step 1

In food processor or blender, puree the strawberries with the 3/4 cup sugar, the tequila, and the lime juice. Transfer to a bowl.

　　

Step 2

Beat 1/2 cup of the cream with an electric mixer at high speed until stiff peaks form. Using a wire whisk, fold the whipped cream into the strawberry mixture. Pour half the strawberry mixture into the crust. Cover the pie and the remaining filling with plastic wrap and freeze for 2 hours.

　　

Step 3

Remove the plastic wrap and spread the remaining filling over the frozen pie, mounding it slightly in the center. Freeze for about 2 hours or overnight, until firm.

　　

Step 4

Combine the remaining 1 1/2 cups cream and the 2 tablespoons sugar and beat with an electric mixer on medium-high to high speed until stiff peaks form. Spread the whipped cream over the frozen pie and return it to the freezer until ready to serve.

　　Mrs. Rowe's Little Book of Southern Pies