Refrigerator Lemon Margarita Pie

24 graham crackers, crushed

¼ cup butter, melted

¼ cup brown sugar

3 eggs, beaten

1 (14 ounce) can sweetened condensed milk

½ cup lemon juice

6 tablespoons tequila

1 (8 ounce) container sour cream

1 tablespoon white sugar

Mix graham cracker crumbs, melted butter, and brown sugar in a bowl.

Press crumb mixture into an 8-inch pie dish to form a crust.

Whisk eggs and sweetened condensed milk together in large saucepan.

Stir lemon juice and tequila into the egg mixture.

Slowly bring egg mixture just to a boil over medium-low heat, stirring constantly until thickened, about 5 minutes. Remove from heat and cool slightly.

Pour egg mixture into prepared pie dish.

Whisk sour cream and white sugar together in a bowl until well mixed.

Spoon sour cream mixture over lemon pie.

Refrigerate for at least 1 hour before serving.