Frozen Strawberry Margarita Pie

serves 8


For the Crust

1/2 cup (about 2-ounces) sweetened shredded coconut, finely chopped

1 teaspoon grated lime zest

3 cups (about 3 1/2-ounces) pretzels

6 Tablespoons (3-ounces) unsalted butter, melted


For the Filling

3 Tablespoons Tequila

3 Tablespoons Triple Sec or Cointreau

1 (16-ounce) package fresh strawberries, washed, dried and hulled

2 cups vanilla ice cream, slightly softened

1/3 cup Bacardi frozen margarita concentrate


For the Topping

1/2 cup heavy cream, chilled

1 1/2 teaspoons granulated sugar

Lime zest, for garnish


For the Crust

Place the oven rack in middle position and preheat to 350° F. 


In the bowl of a food processor, combine the coconut, lime zest, and pretzels and process until finely ground.  Add the melted butter and pulse to combine.  Press the mixture into the bottom of a 9-inch pie plate.  Bake until the edges are golden, about 10-12 minutes.  Cool completely on a wire rack. 


For the Filling

In a small saucepan, bring the Tequila and Triple Sec to a simmer and reduce to 2 tablespoons total.  Transfer to a small bowl and cool completely.


In a clean bowl of a food processor, process the strawberries until puréed. Add the ice cream, concentrate, and cooled reduction.  Continue processing until well mixed.  Spoon the mixture into the cooled pie crust; smoothing the top.  Freeze until firm, at least 6 hours, preferably overnight.


Remove pie from freezer 10-20 minutes (depending on the warmth of your kitchen) before serving.


For the Topping

In a medium chilled bowl, beat the cream and sugar with a wire whisk or hand-held mixer until soft peaks form.  Cut the pie into wedges and serve with a dollop of whipped cream and a garnish of lime zest.  Enjoy!


Printed from thegalleygourmet.net