Saturday, June 18, 2011

EAT Dessert First!

My quilter friends arrived, we had a great day.... lunch and family/spouse stories were enjoyed as well. This frozen Margarita pie was a big hit.

I can't wait for peach season as I will give this recipe a try with peaches.
The following is for a 9" pie (ample service for 8)

A Pretzel Crust:
1 cup finely crushed pretzels (I did on an ice crush setting in a blender)
3 Tablespoons sugar
1/3 cup melted butter
Mix crust ingredients in a bowl. Press mixture into bottom of an ungreased 9 inch pie pan.Bake at 350 degrees F - 8 to 10 minutes or until slightly browned. Let this cool completely!

Margarita Filling:
16 ounces of fresh strawberries, hulled, and quartered.
1/3 cup frozen limeade concentrate slightly thawed. ( I used a portion from a 12 ounce can).
2 tablespoons of orange juice OR tequila
2 cups slightly softened vanilla ice cream
In a covered food processor or blender with a 5 cup or more capacity, place strawnberries and process til finely chopped. Add ice cream, tequila or orange juice, and limeade, process to mix well. Spoon or pour mixture into prepared/cooled crust and if needed smooth with back of a spoon. Freeze until firm ( a minimum of 4 hours or even overnight). I used a tempered glass pyrex dish.. it was fine in the freezer.

REMOVE PIE FROM FREEZER 20 minutes before serving, then slice, plate and top with a whipping cream/lime zest garnish. If you used a glass pie pan, let it sit at room temperature for the 20 minutes. Don't try to rush the process by taking it from the freezer and placing in hot water. Tempered glass is pretty strong but can break with extreme temperature changes.

Topping: Whipping Cream ( I used canned ) and lime zest.

No comments: