Preheat your oven to 350°F (175°C).

In a bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are well coated.

Press the crumb mixture into the bottom and sides of a 9-inch pie dish, forming the crust.

Bake the crust in the preheated oven for 8-10 minutes or until it turns golden brown. Remove from the oven and let it cool completely.

In a blender or food processor, blend the fresh strawberries, lime juice, and lime zest until smooth.

In a separate bowl, mix together the sweetened condensed milk, tequila (if using), and triple sec (if using).

Gradually pour the strawberry mixture into the condensed milk mixture, stirring gently until well combined.

In another bowl, whip the whipped cream until it forms stiff peaks.

Fold the whipped cream into the strawberry and condensed milk mixture until thoroughly incorporated.

Pour the strawberry margarita filling into the cooled graham cracker crust, spreading it evenly.

Garnish the top of the pie with fresh strawberry slices and lime slices.

Place the pie in the refrigerator and let it chill for at least 4 hours, or until it is set and firm.

Once chilled, slice the Strawberry Margarita Pie and serve it cold.

Enjoy the refreshing and tangy flavors of this delightful dessert!

Note: Remember to refrigerate any leftovers in an airtight container for up to 3 days for optimal freshness.