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Strawberry pie with a twist - salty pretzels help create the crust in this frozen pie.
Heat oven to 350°F. Combine all crust ingredients in medium bowl; mix well. Press onto bottom and up sides of ungreased 9-inch pie pan. Bake 8-10 minutes or until lightly browned. Cool completely.
Place strawberries in food processor bowl fitted with metal blade or 5-cup blender container. Cover; process on high speed until finely chopped. Add ice cream, limeade and tequila. Continue processing until well mixed. Spoon ice cream mixture into prepared crust. Smooth top with back of spoon. Freeze until firm (4 hours or overnight).
Remove pie from freezer before serving.
Meanwhile, place whipping cream and powdered sugar in small bowl; beat at high speed until soft peaks form. Cut pie into wedges; garnish each slice with whipped cream and lime zest.
Dietary Fiber: 2g
The combination of sweet (pie filling) and salty (crust) made for a yummy dessert. However, I used orange juice instead of tequila and the texture of the filling was too icey - almost like a fruit slushy, but frozen. I read somewhere that the alcohol in the tequila prevents the filling from freezing. So maybe I'll try that next time.
This pie was delicious, refreshing and incredibly easy to make. The pretzel crust was perfect as it added the salt element of a margarita. The flavor of the filling itself was perfect with the fresh strawberries really making this a wonderful summer treat. I used low-fat frozen yogurt for the ice cream and went for the "adult version" with tequila. The recipe calls for a 9-inch pie plate and when I added the filling, it left a half of an inch of the crust showing. I didn't expect it to cover the entire crust, but it was just a bit more showing than I would have liked - made it look like something was missing! I decided to just add the whipped cream as a thin layer on top, which lined up well with the top of the crust. I later realized I was using a deeper dish pie plate (only ones I have, which have become the norm for me!). Just be aware of the pie plate you use - if you use the deep dish, the whipped cream solution was easy and looked great! Also, make sure you have enough time to let the pie re-freeze - I'd probably prep this the day before as opposed to the morning of next time. I had some location transfers and it didn't quite re-freeze completely. Looked and tasted terrific, but melted much more quickly than I had anticipated.
From the Test Kitchens...We re-tested this recipe to determine if there was anything incorrect in this recipe. The tasters all liked the pie. I wanted to make sure that you used frozen limeade concentrate as an ingredient in the pie filling rather than lime juice. The juice would be much tarter than the sweetened concentrate.
Looks pretty - tastes terrible. The filling tasted like medicine - no one liked it.. I have made a pretzel crust before for another recipe and do like that, but I would never make this pie again.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2307
© 2014 Land O'Lakes, Inc.
Spring is finally in the air! The days are getting longer, my commute is getting shorter (thanks to less ice and snow), and we just bought a pair of pint-sized, yellow rubber boots for our toddler to go puddle-stomping. After a very long, very cold winter, I feel like a mama bear coming out of hibernation. Thank goodness for sunshine!
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