Margarita pie
12
Points®
Total time: 2 hr 40 min • Prep: 25 min • Cook: 5 min • Serves: 8 • Difficulty: Easy
All the flavors that make margaritas so beloved are reinterpreted in this tequila-spiked dessert. This pie is a welcome addition to almost any occasion, just like its namesake drink, but is particularly refreshing in the heat of summer. The pretzel crust provides a nice salty, crunchy contrast to the smooth, tart lime filling, and a splash of orange-flavored liqueur adds another sweet, citrusy dimension to the pie. We used frozen limeade to give us a jumpstart and added vanilla ice cream to give it wonderful richness. One lime will provide enough fresh zest for this dessert. Give the pie at least 2 hours before slicing it so it can firm up properly.
Ingredients
Pretzel
2⅓ oz, miniature twists (about 2 cups)
Sugar
1 Tbsp
Light butter
2 Tbsp, at room temperature
Frozen limeade concentrate
6 oz, slightly thawed, divided
Light vanilla ice cream
4 cup(s)
Tequila
1½ fl oz, (3 Tbsp)
Orange-flavored liqueur
½ fl oz, (1 Tbsp)
Lime zest
1 tsp, or to taste
Instructions
1
Preheat oven to 375°F. To make crust, in a food processor or blender, process pretzels into crumbs; add sugar and pulse until combined. Add butter; mix well. With machine running, add 2 tablespoons limeade concentrate; process until well-mixed.
2
Spoon crust 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.
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 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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