Margarita pie
12
Points®
Total time: 30 min • Prep: 25 min • Cook: 5 min • Serves: 8 • Difficulty: Easy
Chill out on hot days with this frozen pie. The pretzel crust is a nice salty contrast to the tart lime filling.
Ingredients
Pretzels
2⅓ oz, miniature twists (about 2 cups)
Sugar
1 tbsp(s)
Reduced-calorie margarine
2 tbsp(s)
Frozen limeade concentrate
6 oz, slightly thawed
Light vanilla ice cream
4 cup(s)
Tequila
1½ fl oz, about 3 tbsp
Orange-flavoured liqueur
½ fl oz, about 1 tsp
Lime zest
1 tsp(s)
Instructions
1
Preheat oven to 375 ºF. In a food processor or blender, crush pretzel twists until crumbs form. Add sugar; pulse until combined. Add margarine and mix well. With machine running, add 2 tablespoons of the limeade concentrate, processing until well mixed.
2
Place mixture in an ungreased 9-inch pie plate. With back of spoon, press mixture firmly into bottom and up sides of pan to form pie shell. Bake at 375 ºF until set, about 5 minutes. Place in freezer for 10 minutes to cool.
3
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 into cooled pie shell and sprinkle with lime zest. Freeze for 2 hours before cutting into 8 slices.
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