Creamy Frozen Strawberry Margarita Pie Recipes

FROZEN STRAWBERRY MARGARITA PIE

Steps:

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

FROZEN STRAWBERRY MARGARITA PIE

Steps:

• Combine graham cracker crumbs, powdered sugar, and melted butter. Press into bottom of 9-inch springform pan. Set aside.
• Combine sweetened condensed milk and margarita mix in large bowl. Beat with an electric mixer until smooth.
• Add strawberries and beat at low speed until mixed.
• Fold in cool whip and pour into prepared crust.
• Cover with plastic wrap and freezer for at least 4 hours or overnight.
• Let stand at room temperature 15 minutes before slicing.

FROZEN STRAWBERRY MARGARITA PIE

Steps:

• Make crust:
• Put oven rack in middle position and preheat oven to 350°F.
• Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a buttered 9-inch metal or glass pie plate (4-cup capacity).
• Bake 10 minutes, then cool in pie plate on a rack, about 30 minutes.
• Make filling:
• Purée strawberries, zest, lime juice, condensed milk, tequila, and liqueur in a blender until just smooth, then transfer to a large bowl.
• Beat cream in another bowl with an electric mixer at medium speed until it just holds stiff peaks. Fold one third of cream into strawberry mixture gently but thoroughly to lighten, then fold in remainder in 2 batches.
• Pour filling into crust, mounding it slightly, and freeze, uncovered, until firm, about 4 hours. Remove from freezer and let soften in refrigerator, about 40 minutes, before serving (pie should be semisoft).

FROZEN STRAWBERRY MARGARITA PIE

Steps:

• Heat oven to 350ºF.
• Stir together all crust ingredients in medium bowl. Press onto bottom and up sides fo a 9-inch pie pan.
• Bake for 8-10 min or until lightly browned. Cool completely.
• Place strawberries in food processor bowl fitted with metal blade or a blender.
• Process on high speed until well mixed - 1 minute.
• Add ice cream, limeade, tequila and orange juice. Continue processing until well mixed.
• Spoon mixture into prepared crust. Freeze until firm - at least 4 hours if not overnight.
• Slice 4 reserved strawberries and garnish pie with whipped topping, pretzels and sliced strawberries.