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Frozen Strawberry Margarita Pie Recipe

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This recipe for Frozen Strawberry Margarita Pie, by , is from Stanton Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lori Reed Garthwaite
Added: Wednesday, July 1, 2009


1 large container (16 oz) strawberries, rinsed and hulled
2 Tbsp sugar
21⁄2 cups (4 oz) thin salted pretzel sticks
1⁄3 cup sugar
1 stick (1⁄2 cup) unsalted butter, melted
1 can (14 oz) sweetened condensed milk (not evaporated milk), well chilled
1 tub (8.75 oz) mascarpone cheese
1⁄3 cup plus 2 tsp (6 Tbsp) tequila
1 Tbsp grated lime zest
2 Tbsp lime juice
Garnish: strawberry and lime slices

1. Lightly coat a 9-in. pie plate with nonstick spray. Line a rimmed baking sheet with foil.2. Thinly slice 3⁄4 cup strawberries; set aside. Cut remaining berries in half; toss with sugar and spread on lined baking sheet. Freeze about 30 minutes until partially frozen.3. Crust: Process pretzels and sugar in food processor until fine crumbs form. Add butter; pulse until blended. Press evenly over bottom and up sides of pie plate. Freeze 10 minutes, or until firm.4. Clean processor. Add sugared halved strawberries; process until puréed. Add remaining ingredients (except sliced berries); pulse until smooth. Transfer to a bowl; stir in sliced berries.5. Spoon into crust and freeze uncovered at least 6 hours. Wrap airtight and freeze at least 2 hours more.6. To serve: Garnish pie, then refrigerate about 15 minutes for easier slicing.Planning Tip: Can be made through Step 5 up to 1 week ahead.




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