Tropical Margarita Freeze Pie Recipes

NO-BAKE FROZEN MARGARITA PIE

Steps:

• Mix together the pretzel crumbs, sugar, and melted butter. Press into the bottom and up the sides of a 9-inch glass (or Pyrex) pie plate. Set aside.
• Use an electric mixer to whip heavy cream to soft peaks. In a large separate bowl, stir together the sweetened condensed milk, lime juice, lime zest, tequila, and triple sec until well combined. Gently fold the whipped cream into the condensed milk mixture until just incorporated.
• Pour the filling into the prepared crust and sprinkle with additional lime zest, if desired. Freeze for 6 hours up to overnight, then cover with plastic wrap and re-freeze until ready to serve.
• Allow pie to sit at room temperature for about 10 minutes before slicing with a sharp knife and serving.

FROZEN MARGARITA PIE

Steps:

• Melt butter in a small saucepan over medium heat. Let cool slightly.
• Crumble graham crackers into a food processor. Add melted butter, sugar, and 1/4 tsp. salt and process until mixture resembles wet sand. Transfer mixture to a shallow 9"-diameter pie dish. Using the bottom of a measuring cup, press crust firmly and evenly across bottom and up sides of dish. Freeze 20 minutes.
• Meanwhile, whisk cream in a medium bowl until stiff peaks form, about 4 minutes.
• Finely grate zest from 1 lime half into a small bowl; set aside. Squeeze juice from all of the limes into a fine-mesh sieve set over a glass measuring cup (you should have about 1/2 cup juice).
• Pour lime juice into another medium bowl. Add condensed milk, tequila, and remaining 1/4 tsp. salt and whisk until mixture is smooth. Gently fold in half of the whipped cream just to combine, then add the remaining whipped cream and gently fold until no streaks remain (be careful not to overmix; you want to keep as much air in the whipped cream as possible).
• Remove pie dish from the freezer and scrape filling into crust. Use a spoon to gently spread filling evenly all the way to the edges. Sprinkle with reserved lime zest and freeze until filling is set, at least 8 hours.
• Do Ahead: Pie can be made 3 days ahead. Cover; keep chilled. Let soften in fridge 30 minutes before slicing.

TROPICAL MARGARITA FREEZE (PIE)

Steps:

• Spoon sorbet over crust, spread evenly with metal spatula. Freeze for 30 minutes.
• In a food processor or blender, puree strawberries with sugar and margarita mix (and optional tequila). Pour into a large bowl and fold in whipped topping. Carefully pour into over sherbet.
• Place mango slices in a star pattern on top of strawberry mixture and gently press to make horizontally even. Place the remaining strawberry in the center. Freeze at least 4 hours until firm.
• PARFAIT VARIATION: Use graham cracker crumbs or vanilla wafers and place them amongst 8 freezer-proof margarita glasses. scoop in some sherbet, then the strawberry topping, Finally, garnish with a mango slice and 1/2 of a fresh strawberry. Freeze for 1 hour or till needed. (NOTE: be sure the glasses are safe for freezing).

FROZEN MARGARITA PIE

Steps:

• Preheat the oven to 350°F. Lightly oil a 9-inch pie pan with canola oil spray.
• To prepare the crust, grind the pretzels to a fine meal in a food processor. Add the butter and agave nectar and pulse to combine. Press into the prepared pie pan to form the crust. Bake for 5 to 7 minutes, until the edges turn slightly golden. Cool before filling.
• To make the filling, first prepare an ice water bath. Then make a slurry by mixing 2 tablespoons of the evaporated skim milk and the arrowroot powder together. In a small saucepan, heat the remaining evaporated milk and the agave nectar until the mixture comes to a gentle simmer. Whisk the arrowroot slurry into the saucepan. Stirring constantly, let the mixture thicken slightly. Remove from the heat and place the saucepan in the ice water bath to cool down quickly, whisking often.
• Pour the cooled filling mixture into a large bowl and add the lime zest, lime juice, orange juice, tequila, Cointreau, and vanilla extract. Whisk together well. Place in the refrigerator to cool about 30 minutes, or until semifirm.
• Whip the cream until soft peaks form. Fold the whipped cream into the cooled lime mixture. Spoon the filling into the pie crust and freeze for about 4 hours, or until firm. To serve, let the pie defrost for about 10 minutes before slicing. Top the pie with lots of whipped cream and garnish with lime slices.