Strawberry Margarita Pie

 

Ingredients

Crust

• 5 1/2 tablespoons (80 grams) butter


• 1/4 cup (48 grams) sugar


• 1 1/2 cups finely crushed pretzels (4 oz/114 grams)**

Filling

• 1 lb strawberries, halved (3 1/2 cups)


• 1 tablespoon finely grated fresh lime zest


• 1/4 cup fresh lime juice


• 1 (14-oz) can sweetened condensed milk


• 3 tablespoons tequila


• 2 tablespoons triple sec


• 1 1/2 cups chilled heavy cream

 Instructions

1. 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.


2. 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.


3. 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.


4. 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).