Prebake store-bought pie crust according to package directions and let cool or prepare homemade graham cracker crust and refrigerate.

Toss sliced strawberries with sugar in a bowl.

Combine condensed milk, tequila, triple sec, lime juice, and sugared strawberries in a food processor and process until smooth.

Transfer the mixture to a large bowl and refrigerate.

Using a chilled bowl and beaters, beat heavy cream with an electric mixer until stiff but not grainy.

Fold about 1/3 of the whipped cream into the refrigerated puree using a large rubber spatula.

Gently fold in the remaining whipped cream in 2 more additions until evenly combined.

Pour the filling into the chilled pie shell and smooth the top.

Cover with loosely tented foil and place in the freezer for several hours to overnight or until semi-firm to firm.

Garnish each slice with fresh strawberries and mint leaves.