Frozen Strawberry Margarita Pie

By littlefish

Ingredients

• Crumb Crust:
• 1 1/2 C. vanilla wafer crumbs
• 5 Tbs. margarine or butter, melted
• 1/2 tsp. grated lime peel
• Strawberry Filling:
• 1 pint strawberries
• 2 limes
• 1 14 oz. can sweetened condensed milk
• 2 Tbs. orange-flavor liqueur
• 1 C. heavy or whipping cream

Details

Servings 10
Adapted from recipe4living.com

Preparation

Step 1

Directions

To prepare Crumb Crust, preheat oven to 375 degrees. In 9-inch pie plate, with fork, stir crust ingredients until crumbs are moistened. With hand, press mixture onto bottom and up side of pie plate, making a slight rim. Bake crust 10 minutes. Cool crust in pie plate on wire rack.

To prepare Strawberry Filling, hull enough strawberries to equal 2 C.; reserve remaining berries for garnish. From limes, grate 1 tsp. peel and squeeze 1/4 C. juice. In food processor with knife blade attached, pulse hulled berries with lime peel and juice, undiluted sweetened condensed milk, and orange-flavor liqueur until almost smooth. Transfer mixture to large bowl. In small bowl, with mixer at medium speed, beat 2/3 C. cream until stiff peaks form; reserve remaining cream for garnish. Gently fold whipped cream into strawberry mixture, 1/3 at a time. Pour filling into cooled crust. Freeze at least 4 hours or until almost firm. (If not serving pie on the same day, wrap frozen pie in foil or plastic wrap and freeze up to 1 week.)

If pie freezes completely, let it stand at room temperature 10 minutes before serving for easier slicing. Meanwhile, cut each reserved strawberry in half. In small bowl, with mixer at medium speed, beat remaining 1/3 C. cream just until stiff peaks form. Mound whipped cream in center of pie and top with strawberry halves.

Yield: 10 servings