Creamy Strawberry Margarita Pie Recipe for Ultimate Refreshment

Preheat your oven to 350°F.

In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and cinnamon (if using). Mix until all crumbs are evenly coated.

Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish to form an even crust.

Bake for 8-10 minutes or until the crust is lightly golden. Set aside to cool completely.

In a saucepan over medium heat, combine sliced strawberries, sugar, lime juice, tequila, triple sec, and lime zest.

Cook for about 8-10 minutes, stirring occasionally until strawberries break down and mixture thickens slightly. Mix cornstarch with 2 tbsp water and stir into the mixture to thicken further for an additional 2 minutes.

Remove from heat and allow the mixture to cool completely.

In a chilled bowl, whip the heavy cream with powdered sugar until soft peaks form.

Fold the whipped cream gently into the cooled strawberry margarita filling until fully combined.

Pour the filling into the cooled graham cracker crust and smooth the top.

Cover with plastic wrap and freeze for at least 6 hours or overnight to set.

Before serving, let the pie sit at room temperature for about 10 minutes to soften slightly.

Garnish with fresh strawberries, lime wedges, and a sprinkle of coarse salt if desired.

Slice and serve chilled for the perfect tropical dessert experience.