6 Tbsp butter, melted
1/4 cup sugar
1 1/2 cups finely crushed pretzels
3 1/2 cups strawberries, halved
1 Tbsp fresh lime zest
1/4 cup fresh lime juice
1 can (14 ounces) sweetened condensed milk
3 Tbsp tequila
2 Tbsp triple sec or orange juice
1 1/2 cups heavy cream, whipped
Mix together butter, sugar and pretzels. Press pretzel mixture in the bottom and up sides of a pie plate.
In a blender or food processor purée strawberries, zest, lime juice, condensed milk, tequila, and triple sec or orange juice in a blender or food processor until smooth, then transfer to a large bowl.
Beat cream to stiff peaks. Fold the whipped cream into strawberry mixture.
Spoon filling into crust, mounding it slightly, and freeze, uncovered, until firm, about 4 hours.
Remove from freezer and let soften a few minutes before serving. You can decorate the top with extra whipped cream, strawberries, or lime slices if you like.
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