Margarita Pie

By carvalhohm

Ingredients

• 2 cups miniature pretzel twists
• 2 tablespoons sugar
• 2 tablespoons margarine or butter
• 1 (6-oz.) can frozen limeade concentrate, slightly thawed
• 1 quart (4 cups) vanilla ice cream, slightly softened
• 1 teaspoon grated lime peel
• 3 tablespoons tequila
• 1 tablespoon orange-flavored liqueur

Details

Adapted from pillsbury.com

Preparation

Step 1

1 Heat oven to 375°. In food processor bowl with metal blade or blender container, process pretzel twists until crumbs form. Add sugar; process with on/off pulses to mix. Add margarine; mix well. With machine running, add 2 tablespoons of the limeade concentrate, processing until well mixed. Place mixture in ungreased 9-inch pie pan. With back of spoon, press mixture firmly in bottom and up sides of pan.

2 Bake at 375°. for 5 to 7 minutes or until set. Place baked shell in freezer or refrigerator for 10 to 15 minutes to cool.

3 Meanwhile, in clean food processor bowl with metal blade or large bowl for electric mixer, combine ice cream, remaining limeade concentrate, lime peel, tequila and liqueur; process or mix just until blended. Spoon into cooled baked shell. Freeze 2 hours or until firm.

1 Serving: Calories 310