Lunch: Frozen Strawberry Margarita Pie

Recipe by Woman's Day Kitchen Break up the barrage of chocolate desserts at your next gathering with this airy fruit-filled pie, featuring a unique crust made of salted pretzel sticks and a kicky filling with mascarpone cheese, tequila and lime zest.

Ingredients

1 large container (16 oz) strawberries
2 tbsp. sugar
can Crust
2 1/2 tub thin salted pretzel sticks
1/3 c. sugar
1 tsp. unsalted butter
tbsp. FILLING
1 tbsp. sweetened condensed milk (not evaporated milk)
1 mascarpone cheese
1 ⁄3 (6 Tbsp) tequila
2 tsp. (6 Tbsp) tequila
1 tbsp. grated lime zest
2 tbsp. lime juice

Instructions

Lightly coat a 9-in. 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 baking sheet. Freeze about 30 minutes until partially frozen.
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.
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.
Spoon into crust and freeze uncovered at least 6 hours. Wrap airtight and freeze at least 2 hours more.
Garnish pie, then refrigerate about 15 minutes for easier slicing.

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