Strawberry Margarita Pie - store-bought

Method

• If using a store-bought pie crust, prebake it according to package directions, then let it cool; refrigerate until ready to use.
• In a bowl, toss the strawberries with the sugar.
• In a food processor, combine the condensed milk, tequila, triple sec, lime juice, and sugared strawberries; process until smooth.
• Transfer mixture to a large bowl and refrigerate.
• Using a chilled large bowl and chilled beaters, beat the cream using an electric mixer until stiff but not grainy.
• Using a large rubber spatula, fold about 1/3 of the whipped cream into the refrigerated puree.
• Gently fold in the remaining whipped cream in 2 more additions until evenly combined.
• Pour the filling into the chilled pie shell and smooth the top.
• Cover with loosely tented foil and place in the freezer for several hours to overnight or until the pie is semi-firm to firm.
• Garnish each slice with strawberries and mint leaves.