For-Chan Cookie (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
forchancookie) wrote2007-12-15 02:00 pm
forchancookie) wrote2007-12-15 02:00 pm
Frozen Strawberry Margarita Pie
Tonight I'll be making enchiladas ^_^ I was reading through a cookbook my mom had and they had a recipe for a Frozen Strawberry Margarita Pie. I thought that would go perfectly with enchiladas, so I ran out to get the ingredients. Here's the recipe:
Frozen Strawberry Margarita Pie
Prep time: 30 minutes
Baking time: 8 minutes
Chilling time: 45 minutes
Freezing time: 6 hours
Standing time: 20 minutes
Serves 8
Crust
1 cup finely crushed pretzels
3 tablespoons sugar
1/2 cup melted butter
Filling
2 (1/4 ounce) envelops unflavored gelatin
1/2 cup water
3 cups strawberries hulled (reserve 4 for decoration)
1/2 cup sugar
1/4 cup tequila or orange juice
1 cup strawberry lowfat yogurt
1 (6 ounce) can frozen limeade concentrate, slightly thawed
whipped cream and pretzels for additional decoration
* Heat oven to 350 degrees. In medium bowl, stir together all crust ingredients. Press on bottom and up sides of 9-inch pie pan. Bake for 8 to 10 minutes or until lightly browned. Cool completely.
* Meanwhile, in small saucepan, sprinkle gelatin over water; let stand for 5 minutes to soften. Cook over medium heat until gelatin is dissolved (1 to 2 minutes).
* Place strawberries in food processor bowl or 5-cup blender container. Cover; process on high speed until pureed (1 minute). Add gelatin mixture, sugar, tequila, yogurt, and limeade. Process until well mixed. Cover; refrigerate until mixture mounds when dropped from spoon (35 to 60 minutes).
* Spoon into prepared crust. Freeze until firm (6 hours or overnight).
* Slice reserved strawberries. Garnish pie with strawberry slices, whipped cream, and pretzels. Let stand at room temperature for 20 to 30 minutes before serving.
Nutrition Facts
1 Serving
280 Calories
4 g Protein
46 g Carbohydrates
8 g Fat
15 mg Cholesterol
280 mg Sodium
The recipe does not specify that salted pretzels must be used, so I went for unsalted pretzels for my crust and sprinkled a little margarita salt onto the crust before baking. I also cheated and used frozen strawberries. I did not, however, cheat on the alcohol. It got a nice quarter cup of tequila ^_^ Don't cheat on the first refrigeration or else your mixture will be too runny when you put it in the shell...this is trial and error advice. Mine was gloppy, but not very firm when I poured it in and it was too much for the shell, I had an overflow. I figure if it had been firmer, it would have mounded up on top instead of spilling over the sides *sighs* Live and learn.
Either way, I had too much filling and am in the process of drinking the rest ^___^ It's really tasty. It would make a wonderful smoothie minus the gelatin (makes it too firm) and the tequila (if you're giving it to a kid, more if it's for adults XD). As mine is in the process of freezing, I can't tell you how it tastes overall, but I can say that the filling is yuuuuuummy. I expect the pie to be awesome as well.I'll comment on that later.
Ok, so I've eaten the pie now. The crust was a little more crumbly than I would have liked, so a little more butter may be needed to keep it together. The filling has a very strong margarita taste with its kick of strawberry, lime and tequila, so how is it in the pie? It overpowered the crust a little, but as you crunch on the crust, the pretzel taste makes itself known. I didn't put any whipped cream on it, but I think that might have helped to mellow it out a little. Overall, I think it's a fun combination. It's chilly and crunchy and a perfect dessert to go with your Mexican food. And now that I've made a pretzel pie crust, I'm thinking of experimenting. I bet a chocolate pie filling in a pretzel crust would be yummy, sort of like chocolate covered pretzel, only pie!
Frozen Strawberry Margarita Pie
Prep time: 30 minutes
Baking time: 8 minutes
Chilling time: 45 minutes
Freezing time: 6 hours
Standing time: 20 minutes
Serves 8
Crust
1 cup finely crushed pretzels
3 tablespoons sugar
1/2 cup melted butter
Filling
2 (1/4 ounce) envelops unflavored gelatin
1/2 cup water
3 cups strawberries hulled (reserve 4 for decoration)
1/2 cup sugar
1/4 cup tequila or orange juice
1 cup strawberry lowfat yogurt
1 (6 ounce) can frozen limeade concentrate, slightly thawed
whipped cream and pretzels for additional decoration
* Heat oven to 350 degrees. In medium bowl, stir together all crust ingredients. Press on bottom and up sides of 9-inch pie pan. Bake for 8 to 10 minutes or until lightly browned. Cool completely.
* Meanwhile, in small saucepan, sprinkle gelatin over water; let stand for 5 minutes to soften. Cook over medium heat until gelatin is dissolved (1 to 2 minutes).
* Place strawberries in food processor bowl or 5-cup blender container. Cover; process on high speed until pureed (1 minute). Add gelatin mixture, sugar, tequila, yogurt, and limeade. Process until well mixed. Cover; refrigerate until mixture mounds when dropped from spoon (35 to 60 minutes).
* Spoon into prepared crust. Freeze until firm (6 hours or overnight).
* Slice reserved strawberries. Garnish pie with strawberry slices, whipped cream, and pretzels. Let stand at room temperature for 20 to 30 minutes before serving.
Nutrition Facts
1 Serving
280 Calories
4 g Protein
46 g Carbohydrates
8 g Fat
15 mg Cholesterol
280 mg Sodium
The recipe does not specify that salted pretzels must be used, so I went for unsalted pretzels for my crust and sprinkled a little margarita salt onto the crust before baking. I also cheated and used frozen strawberries. I did not, however, cheat on the alcohol. It got a nice quarter cup of tequila ^_^ Don't cheat on the first refrigeration or else your mixture will be too runny when you put it in the shell...this is trial and error advice. Mine was gloppy, but not very firm when I poured it in and it was too much for the shell, I had an overflow. I figure if it had been firmer, it would have mounded up on top instead of spilling over the sides *sighs* Live and learn.
Either way, I had too much filling and am in the process of drinking the rest ^___^ It's really tasty. It would make a wonderful smoothie minus the gelatin (makes it too firm) and the tequila (if you're giving it to a kid, more if it's for adults XD). As mine is in the process of freezing, I can't tell you how it tastes overall, but I can say that the filling is yuuuuuummy. I expect the pie to be awesome as well.
Ok, so I've eaten the pie now. The crust was a little more crumbly than I would have liked, so a little more butter may be needed to keep it together. The filling has a very strong margarita taste with its kick of strawberry, lime and tequila, so how is it in the pie? It overpowered the crust a little, but as you crunch on the crust, the pretzel taste makes itself known. I didn't put any whipped cream on it, but I think that might have helped to mellow it out a little. Overall, I think it's a fun combination. It's chilly and crunchy and a perfect dessert to go with your Mexican food. And now that I've made a pretzel pie crust, I'm thinking of experimenting. I bet a chocolate pie filling in a pretzel crust would be yummy, sort of like chocolate covered pretzel, only pie!