margarita pie

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margarita pie

 

Chill out on hot days with this frozen pie. The

pretzel crust offers the perfect salty contrast to the

tart lime flavoring.

 

 

Ingredients

 

 

 

2 1/3 oz pretzel(s), miniature twists (about 2 cups)

1 tbsp sugar

2 tbsp reduced-calorie margarine

6 oz frozen concentrate limeade, slightly thawed

4 cup(s) light vanilla ice cream

1 1/2 oz tequila, about 3 tbsp

1/2 oz orange-flavored liqueur, about 1 tbsp

1 tsp lime zest

 

 

 

Instructions

 

 

 

Preheat oven to 375°F. In a food processor or blender,

crush pretzel twists until crumbs form. Add sugar;

pulse until combined. Add margarine and mix well. With

machine running, add 2 tablespoons of the limeade

concentrate, processing until well mixed.

 

 

Place mixture in an ungreased 9-inch pie plate. With

back of spoon, press mixture firmly into bottom and up

sides of pan to form pie shell. Bake at 375°F until

set, about 5 minutes. Place in freezer for 10 minutes

to cool.

 

 

Meanwhile, in a clean food processor or electric

mixer, combine ice cream, remaining limeade

concentrate, tequila and liqueur; process or mix until

just blended. Spoon into cooled pie shell and sprinkle

with lime zest. Freeze for 2 hours before cutting into

8 slices.

 

 

 

Serves | 8

 

 

 

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