Margarita Pie

Enjoy this frozen margarita pie – a luscious dessert made using pretzels, vanilla ice cream, tequila and citrus. MORE+ LESS-

By Pillsbury Kitchens

November 4, 2010

cups miniature pretzel twists

tablespoons sugar

tablespoons margarine or butter

(6-oz.) can frozen limeade concentrate, slightly thawed

quart (4 cups) vanilla ice cream, slightly softened

teaspoon grated lime peel

tablespoons tequila

tablespoon orange-flavored liqueur

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1

Heat oven to 375°F. 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°F. 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.