Strawberry pie with a twist - salty pretzels help create the crust in this frozen pie.
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1 cup finely crushed pretzels
1/3 cup Land O Lakes® Butter, melted
3 tablespoons sugar
16 ounces (3 cups) fresh strawberries, hulled
2 cups vanilla ice cream, slightly softened
1/3 cup frozen canned limeade concentrate, slightly thawed
2 tablespoons tequila or orange juice
1/2 cup Land O Lakes® Heavy Whipping Cream
1 tablespoon powdered sugar
Freshly grated lime zest
Heat oven to 350°F.
Combine all crust ingredients in 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 4 hours or overnight until firm.
Remove pie from freezer; let stand 15 minutes to soften.
Beat chilled whipping cream and powdered sugar in chilled bowl at high speed, scraping bowl often, until soft peaks form. Cut pie into wedges; garnish each slice with whipped cream and lime zest.
- Pretzels can be crushed in food processor bowl fitted with metal blade.
It’s the great piecrust divide: Do you love a flaky traditional crust or a sweet, crumbly crumb crust? These recipes are for all the crumb crust fans out there who can appreciate its delicious versatility.