Margarita Pie

desserts

POINTS® Value: 4
Servings: 8
Preparation Time: 25 min
Cooking Time: 5 min
Level of Difficulty: Difficult

Chill out on hot days with this frozen pie. The pretzel crust is a nice salty contrast to the tart lime filling.


	2 1/3 oz pretzel(s), miniature twists (about 2 cups)
	1 Tbsp sugar
	2 Tbsp light butter, at room temperature
	6 oz frozen limeade concentrate, slightly thawed
	4 cup(s) light vanilla ice cream
	1 1/2 oz tequila, about 3 tbsp
	1/2 fl oz orange-flavored liqueur
	1 tsp lime zest

Preheat oven to 375°F. In a food processor or blender, process pretzels into crumbs; add sugar and pulse until combined. Add butter and mix well. With machine running, add 2 tablespoons of limeade concentrate; process until well-mixed.
Spoon mixture into an ungreased 9-inch pie plate. With back of a spoon, press mixture firmly into bottom and up sides of pan to form a pie shell. Bake 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 ice cream mixture into cooled pie shell and sprinkle with lime zest. Freeze for 2 hours before cutting into 8 pieces. Yields 1 slice per serving.

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