Big Bad Dad’s workplace is having a BBQ and pie making contest on June 16. I’ve been wracking my brain to find a recipe that’s easy, fast and doesn’t have too many exotic ingredients. Plus, it needs to be portable enough to survive a 30 minute drive. And it should have a cracker crust, since I’m dreadfully baking challenged here at elevation (we’re over a mile up).
Luckily for me, I just started receiving Women’s Day magazine. Not only is the magazine very good when it comes to simple recipes, but they post everything in their magazine on their website, too.
Frozen Strawberry Margarita Pie
Serves 16
Active prep time: 20 min / Total: 9 hr to make
Planning Tip: Can be made through Step 5 up to 1 week ahead.
Ingredients:
CRUST
- 2 1/2 cups (4 oz) thin salted pretzel sticks
- 1/3 cup sugar
- 1 stick (1/2 cup) unsalted butter, melted
PIE
- 1 large container (16 oz) strawberries, rinsed and hulled
- 2 Tbsp sugar
- 1 can (14 oz) sweetened condensed milk (not evaporated milk), well chilled
- 1 tub (8.75 oz) mascarpone cheese
- 1/3 cup plus 2 tsp (6 Tbsp) tequila
- 1 Tbsp grated lime zest
- 2 Tbsp lime juice
- Strawberry and lime slices for garnish
Directions:
- Lightly coat a 9-in. pie plate with nonstick spray. Line a rimmed baking sheet with foil.
- Thinly slice 3¼4 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.
- Crust: 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.
- To serve: Garnish pie, then refrigerate about 15 minutes for easier slicing.
Per serving: 269 cal, 4 g pro, 27 g car, 1 g fiber, 15 g fat (10 g sat fat), 37 mg chol, 162 mg sod
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{ 2 comments… read them below or add one }
Your pie looks great! I love margaritas and pie, so combining the two seems doubly delicioius.
This looks so yummy. Can the tequila be eliminated though? We don’t generally have alcohol in the house so buying a bottle for a pie seems bothersome. I still have a bottle of brandy leftover from a recipe I made 5 or 6 years ago.