in a food processor combine all ingredients of the pie crust and pulse until a dough begins to form, remove the mixture and kneed into a dough ball
In a 9 inch pie pan press out the dough to cover the entire pan and about 1 inch up the sides then press a fork along the sides to give that ruffled look, then poke a bunch of holes in the bottom of the crust to prevent bubbles forming
Bake at 375 degrees F for 11-13 minutes just until the edges of the crust begin to become golden. Set aside to cool.
to make the filling, in a small saucepan add tequila, lime juice, lemon extract and sweetener. Stir just long enough to dissolve sweetener then set aside to chill
In a mixing bowl whisk the heavy cream to soft peaks
In a second mixing bowl whisk sour cream and cream cheese then add the tequila/lemon mixture, then gently fold the whipped cream into the cream cheese mixture until smooth
Pour the mixture into a cool pie crust and place 10 lime slices around the outside of the pie and chill at least 4 hours before slicing, 2 hours in the freezer. (Chilling in the fridge overnight is ideal if possible)