Photo: Jacqueline Hopkins for WD
Frozen Strawberry Margarita Pie ingredients
Makes about 8 - 12 servingsFilling
1 (16-oz) container
2 Tbsp sugar
1 (14-oz) can
1 (8.75-oz) box mascarpone cheese (see Notes below)
1 Tbsp grated lime zest
2 Tbsp lime juice, estimating about three limes
2.5 cups (4-oz) thin salted pretzel sticks
1/3 cup sugar
1 (8-oz / 1/2 cup) stick unsalted butter, melted
Lime wheels, cut for twists
Frozen Strawberry Margarita Pie DirectionsGet ready
Assemble ingredients and equipment.
Line a rimmed baking sheet with foil and set aside.
Lightly apply nonstick cooking spray to a nine (9-) inch pie plate. Set aside.
Start the filling
Thinly slice 3/4 cup of the strawberries; set aside.
Cut remaining berries in half and toss with the 2 Tbsp sugar. Then, spread them in a single layer on the prepared (lined) baking sheet and freeze until partially frozen, about thirty (30) minutes.
Prepare the crust
Into a food processor, place the pretzels and 1/3 cup sugar and process until fine crumbs form.
Add butter and pulse until blended.
Press the crumb mixture evenly over the bottom and up sides of the prepared pie plate. Freeze until the crust is firm, about ten (10) minutes.
Meanwhile, clean the food processor and continue preparing the filling.
Finish the filling
To the clean food processor, add the sugared strawberry halves and purée.
Add the sweetened condensed milk through lime juice, and pulse until smooth; transfer mixture to a bowl.
Gently stir the reserved strawberry slices into the filling.
Assemble the pie and freeze at least eight hours
Spoon the strawberry filling into the pretzel crust, smoothing the top.
Place pie in the back of the freezer, uncovered, and freeze at least six (6) hours. Then, wrap the pie airtight and freeze at least two (2) hours more.
Garnish and serve
About twenty (20) minutes before serving, remove pie from freezer and garnish with fresh strawberries and lime twists. Then, place pie in refrigerator for about fifteen (15) minutes for easier slicing.
For clean, smooth pie slices, heat a knife in hot water and dry with a paper towel before cutting the pie. Heat and dry the knife for each slice.
Serve immediately. Return promptly any unused portions to the freezer.
Frozen Strawberry Margarita Pie Notes
- One possible substitute for mascapone is a mixture of one (8-oz) package cream cheese, 2.0-oz (1/4 cup) heavy whipping cream and 2.5 Tbsp sour cream to yield 10.0-oz, slightly more than needed here; no low fat substitutions.
- Skeptical of the directions to freeze uncovered for six hours because many frozen dessert recipes caution an uncovered dessert might pick-up other smells and flavors from the freezer (or refrigerator).
- Original recipe indicates sixteen (16) servings; however, I estimate less.
- Source states pie can be prepared through the hard freeze (but not the garnish) stage up to one (1) week ahead.
- Recipe originally from Woman's Day Magazine 30 May 2006. Hearst Communications, Inc. Print. 30 May 2006. Pg?? Also, Web. 24 Jan. 2012. 27 Jun. 2016. <http://www.womansday.com/food-recipes/food-drinks/recipes/a9975/frozen-strawberry-margarita-pie-recipe-121245/>.
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