Macabre Margarita Pie

What you need: 

85g unsalted butter (6tbsp) 

177mL chilled heavy whipping cream (3/4c) 

420mL sweetened condensed milk (14oz) 

45mL tequila blanco (3tbsp) 

5 limes, divided 

10 graham crackers 

Dash of salt 

☆ 

☆ 1. Melt butter in a small saucepan over medium heat. Let cool slightly. 

☆ 2. Crumble 10 graham crackers into the bowl of a food processor. Add sugar, salt, and melted butter to bowl and process until mixture resembles wet sand. 

☆ 3. Transfer graham cracker mixture to a shallow pie pan. Press firmly into bottom and up sides of dish. Freeze 20 minutes. 

☆ 4. Meanwhile, whisk 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. 

☆ 5. Cut 4 limes in half and juice into a fine-mesh sieve set over a cup. Pour lime juice into another medium bowl and whisk in condensed milk, tequila, and remaining salt until smooth. 

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

☆ 7. Remove pie pan from freezer and pour in filling. Using the back of a spoon, gently spread filling to edge of crust. 

☆ 8. Zest half of the remaining lime over pie. 

☆ 9. Freeze pie at least 8 hours, or preferably overnight.