Strawberry Margarita Pie

What a perfect day to be sharing a delicious, frozen dessert. We hit 80 today and it was beautiful outside!

I'm sharing this recipe now because it is perfect for a Cinco De Mayo celebration...but it's also perfect for any reason. I found it years ago on one of those Pillsbury goofy little cookbooks that you see at the grocery store checkout. I know a lot of you out there have tried the infamous strawberry jello-pretzel crust dessert and this is similar, but a little more tart...and deliciously frozen and cold on a hot summer day. As long as you give yourself enough time for freezing, it's easy enough to whip up even for a weeknight.

~Leah

Strawberry Margarita Pie

Recipe Type: Dessert

Author: Leah (from Pillsbury "Menus to Celebrate Spring")

Prep time: 25 mins

Total time: 25 mins

Serves: 10

Ingredients

• CRUST


• 1 1/4 c crushed pretzels


• 1/4 c sugar


• 1/2 c butter, melted


• FILLING


• 1 (14oz) can sweetened condensed milk


• 1/2 c frozen concentrated margarita mix, THAWED


• 1 (10-16 oz) pkg frozen strawberries in syrup, THAWED


• 1 c whipping cream, whipped


• Optional


• 1 c whipping cream


• 1 tsp vanilla


• 2 Tbsp sugar

Instructions

1. In small bowl, combine all crust ingredients; mix well. Press firmly in bottom of ungreased 8 or 9 inch springform pan. Refrigerate while preparing filling.


2. In large bowl, combine condensed milk and margarita mix; beat until smooth. Add strawberries; beat at low speed until well blended. Fold in whipped cream. Pour into crust-lined pan. Freeze at least 3 hours or until firm.


3. ***Optional***


4. Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.


5. Place the sugar into the mixing bowl and add the whipping cream. Whisk on high just until the cream reaches stiff peaks.


6. Scoop dollops onto the pie or pipe with a pastry bag and large tip or with a ziplock with a hole cut out of the corner.


7. You can do this before or after freezing.

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