Strawberry Margarita Pie
A strawberry cream pie that tastes like a strawberry margarita
Servings 6
Cost 5
Ingredients
Crust
- 8 tablespoons butter (salted or unsalted are both okay) (120 grams)
- 3 tablespoons sugar (36-40 grams)
- 1 ½ cups finely crushed pretzels (160 grams)
Filling
- 1 lb strawberries halved (3 ½ cups)
- 1 tablespoon finely grated fresh lime zest
- ¼ cup fresh lime juice
- 1 can 14-oz can sweetened condensed milk
- 3 tablespoons tequila
- 2 tablespoons triple sec
- 1 ½ cups chilled heavy cream
Instructions
- Melt the butter in a large microwave-safe bowl. Stir in the sugar and crushed pretzels. Press pretzel mixture across bottom and up sides of a greased glass pie plate. Keep chilled until ready to use. If you'd like to bake it, bake at 350 degrees F. for 10 minutes.
- Make filling: Purée strawberries, zest, lime juice, condensed milk, tequila, and liqueur in a blender or food processor until smooth, then transfer to a large bowl.
- Beat cream to stiff peaks. Fold one third of cream into strawberry mixture gently but thoroughly to lighten, then fold in remainder in 2 batches.
- Pour filling into crust, mounding it slightly, and freeze, uncovered, until firm, about 4 hours. Remove from freezer and let soften in refrigerator, about 40 minutes, before serving (pie should be semisoft).