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.
Explore reviews fromour online community
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.
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Pop one of these summer desserts into the freezer for your next special occasion — or just dinner outdoors with the family.