This strawberry margarita pie is actually non-alcoholic. But, it tastes delicious and is a snap to put together. Serve this for Cinco de Mayo or any other festive gathering, and you'll have your guests swooning (with all the sugar, of course).
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Preheat the oven to 350 degrees.
In a bowl, mix together the ingredients and press them into a 9-inch pie plate. Bake until lightly browned, about 10-12 minutes. Remove from the oven and let cool on a wire rack. Keep the oven on.
Place the strawberries, 2 tablespoons of the sugar, and orange zest in a saucepan. Cook over low heat until soft, stirring constantly, about 15 minutes. Remove from the heat and let cool for a few minutes. Blend with an immersion blender, but leave chunky.
Using an electric mixer, beat the egg yolks on low speed just until they are thick and turn light yellow; don't overmix. Turn off the mixer and add the sweetened condensed milk. Mix on low and add in half of the lime juice.
Once the juice is incorporated add the other half of the juice and 2 teaspoons of the zest and continue to mix on low speed until blended. Add the strawberry mixture and continue to mix until just blended, about 1 minute. Pour the mixture into the pie shell and bake for 12 minutes to set the yolks. Remove from the oven and let cool completely.
Meanwhile, wipe out the bowl of the electric mixer. Beat the heavy cream, remaining sugar, and vanilla extract on medium speed until firm peaks form. Place in a pastry bag with a star tip and pipe around the edges of the pie. (If you don’t have a pastry bag just dollop the cream decoratively around the edges.) Top with the remaining grated lime zest and chill for at least 2 hours before serving.