No-Bake Margarita Pie

Ingredients:

Cake

• 14 pcs. graham crackers
• 3 tablespoons of sugar
• 6 tbsp (90 g) butter, melted
• 1 tbsp tequila

Filling

• 1 can (400 g) of condensed milk
• 1/2 cup lime lemonade
• 1/4 cup tequila
• 2 tablespoons lime juice
• 2 tablespoons orange liqueur, such as Triple Sec
• 1/4 tsp salt, plus more for serving
• 1 cup heavy cream
• 8 1/2-inch lime wedges (1-2 limes)

Preparation:

1. For the cakePreheat oven to 350°F (170°C). Grind the graham crackers and sugar in a food processor until fine crumbs form. Add the melted butter and tequila, and pulse until the crumbs are evenly moist. Press the crumbs into a 9-inch (22 cm) pie pan and bake until firm, 12-15 minutes. Cool completely on a wire rack.
2. For the fillingWhisk the condensed milk, lemonade, tequila, lime juice, liqueur, and salt together in a large bowl until smooth. In another bowl, beat the cream with an electric mixer fitted with a whisk attachment on medium speed until stiff peaks form.
   
   Reduce the speed to low and add the condensed milk mixture. Return the mixer to medium speed and beat until the mixture is completely smooth and fluffy, about 30 seconds, stopping as needed to scrape down the sides of the bowl.
3. Transfer the filling to the cooled base, cover with plastic wrap and refrigerate until set (6 hours to overnight).
   
   Garnish with lime wedges dipped in salt. Refrigerate the pie for 30 minutes before serving.