Frozen Margarita Icebox Pie

This tangy treat with just a hint of salt is sure to make any tequila fan with a sweet tooth swoon.

6 tablespoons unsalted butter 10 graham crackers

3 tablespoons sugar teaspoon kosher salt, divided use cup chilled heavy cream 5 limes, divided use

1 (14-ounce) can sweetened

condensed milk

3 tablespoons tequila 1 tablespoon triple sec

Instructions: Melt the butter in a small saucepan over medium heat. Remove the butter from the heat and let it cool slightly.

Break up the graham crackers into small pieces and put in the bowl of a food processor. Add the sugar, teaspoon of the salt and melted butter to the processor bowl and process until the mixture resembles wet sand.

Transfer graham cracker mixture to a shallow 9-inch pie pan. Using a measuring cup, press the crumbs firmly into bottom and up sides of dish. Freeze the crust for 20 minutes.

Meanwhile, use a stand or electric hand mixer to whisk the heavy cream in a medium bowl until cream begins to thicken to the point you see ripples and stiff peaks begin to form, 3-5 minutes.

Cut 4 of the limes in half and juice them into a fine-mesh sieve set over a glass measuring cup (you should have about cup of juice). Pour the lime juice into another medium bowl and whisk in the sweetened condensed milk, tequila, triple sec and remaining salt until smooth.

Fold half of the whipped cream into the lime juice mixture, carefully folding under and over while turning the bowl. Add the remaining whipped cream and continue to fold until no streaks remain.

Remove the pie pan from freezer and pour in the filling. Using the back of a spoon, gently spread filling to edge of crust. Using a Microplane, zest half of the remaining lime over pie. Freeze the pie at least 8 hours, or preferably overnight, before cutting into wedges and serving.

Makes 8 servings