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Sunday Dinner
Shrimp and Avocado Fritters with a Chipotle Dipping Sauce
Pork Carnitas
Mexican Red Rice
Refried Beans
Corn and Flour Tortillas
Pico de Gallo
Tomatillo and Poblano Guacamole
Shredded Cabbage
Cilantro and Onion Crema
Frozen Strawberry Margarita Pie
With a menu like the one we’ll be enjoying today, a light and fruity dessert seemed like just the right capper. I know that I’ll be saving room for this pie. It won’t be that difficult, knowing that plenty of delicious leftovers will be providing meals throughout the week.
The pie itself brings all of the tropical essence one would want, but strawberry is in the driver’s seat here. A coconut and lime infused pretzel-based crust provides the base. It all adds up to a creamy, dreamy, perfectly pink slice of yum.
Sunday Dinner one year ago
Sunday Dinner two years ago
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Frozen Strawberry Margarita Pie
Equipment
- 9-inch pie plate
Ingredients
For the Crust
- ½ cup (2 ounces) sweetened shredded coconut, finely chopped
- 1 teaspoon grated lime zest
- 3 cups (3 ½ 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
- ⅓ cup Bacardi frozen margarita concentrate
For the Topping
- ½ cup heavy cream, chilled
- 1 ½ teaspoons granulated sugar
- Lime zest, for garnish
Instructions
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!
Notes
- The alcohol will cook out when the mixture is boiled and reduced.
- If you don’t keep these spirits on hand, buy mini bottles.
- The pie is best if made the day before and frozen overnight. The pie will keep in the freezer for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
