2 c. fresh strawberries, hulled
10 tbsp. sugar
1 3/4 c. graham cracker crumbs
1/2 c. butter, unsalted, room temperature
3/4 c. sweetened condensed milk
7 tbsp. tequila
6 tbsp. Triple Sec
1 tbsp. fresh lime juice
2 c. whipping cream, chilled
8 fresh strawberries (optional)

Butter 9 inch springform pan. Toss 2 cups strawberries with 4 tablespoons sugar in small bowl. Blend remaining sugar in small bowl. Blend remaining 6 tablespoons sugar, cracker crumbs and butter in processor. Press crumb mixture into bottom and up sides of pan. Puree strawberries and sugar with milk, tequila, Triple Sec and lime juice in blender or processor. Transfer to large bowl. Using electric mixer, whip cream in medium bowl until stiff peaks form. Fold 1/3 of cream into puree. Gently fold in remaining cream. Pour filling into crust. Cover and freeze pie until firm, preferably overnight. Run hot sharp knife around pan sides to loosen. Release pan sides. Cut into 8 wedges. To each with strawberry if desired.