Preheat the oven to 350 degrees F.

Using a blender or food processor and process until the graham crackers are reduced to fine crumbs.

Add the granulated sugar and melted butter. Blitz again until everything is well combined.

Press the crumb mixture into the bottom of a 9-inch pie pan in an even layer.

Bake for 15 minutes, then allow to cool completely.

Add the strawberries, lime zest, lime juice, sweetened condensed milk, tequila, and orange juice to a blender or food processor. Process until completely smooth.

Pour this mixture into a large bowl and set aside.

Using either a stand mixer or electric hand mixer, beat the heavy cream until stiff peaks appear.

Slowly fold half of the whipped cream into the strawberry mixture. Once the first half is combined, fold in the remaining whipped cream.

Pour the pie filling into the graham cracker crust. Freeze for at least 5 hours.

To make the whipped cream topping

Using either a stand mixer or electric hand mixer, beat for 30 seconds or so. Add the powdered sugar.

Beat the heavy cream until stiff peaks appear.

Spoon onto the top of the frozen pie and sprinkle with lime zest.