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

Butter 9 inch springform pan. Toss 2 cups strawberries with 4 tablespoons 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 until firm, preferably overnight.

Run hot sharp knife around pan sides to loosen if necessary. Release pan sides. Cut pie into 8 wedges. Top each with strawberry if desired. 8 servings.