Last week we attended a retirement dinner for one of Ben’s coworkers.  She is a wonderful teacher and friend, and we will definitely miss her!  The theme for the meal was Mexican, so I brought my Mexican rice as a side, and this pie for dessert.  I was so happy with how this turned out.   It presents very well and makes for a nice cool, fun summer dessert.  I was pleased that you can actually taste the alcohol, as it seems a lot of margarita-flavored desserts have not even a hint of tequila.

I will do a few things differently next time I make this.  First and foremost, I will make it the night before I plan to serve it.  Even though I made this early in the morning and it froze for several hours before serving that evening, the center was still noticeably softer than the outside edges. The alcohol obviously keeps it from freezing completely, which is good because the texture you want is frozen but still soft.  I just did not anticipate it needing quite that long to freeze.  Also, I will line the bottom of the springform with parchment paper or foil to prevent it from being frozen to the bottom of the pan.  It was not easy to get the crust to come away with the rest of the pie.  Finally, I will add more lime juice as well as some lime zest to bump up that flavor.  It may be a strawberry margarita pie, but I would have liked to taste a bit more lime.  I have indicated these changes in the version below.