margarita pie

HOT summer days have arrived ahead of schedule, and we are all searching for the perfect way to cool off.   Years ago,  a dear friend was expecting the mid summer arrival of her twins.  While the rest of us could partake of an icy mexican beverage to beat the heat, she sat sweltering drinking her water.   I surprised her with this recipe and it’s been a favorite of  hers and mine ever since.

It’s a perfect finish to a summertime meal from the grill.   The reduced fat ice cream  makes it more likely to enjoy your place by the pool.

Cheers!

Margarita Pie

1/2 cup butter

5 oz pretzels

1 TBSP granulated sugar

1/4 cup tequila

1/2 gallon of low fat vanilla ice cream, softened

3 oz can of frozen limeade concentrate, thawed

3 TBSP Grand Marnier/ Triple Sec

1 whole lime, – juice  ( about 3 TBSP)

1 Tbsp of lime zest

Garnish:   Canned whipped cream,  round slices of lime.

Note:  Prepare night before or hours before serving.

In food processor, crush pretzels with sugar and butter.  Press into bottom and sides of 9 in round pie plate.  Freeze one hour.    In a large mixing bowl, mix remaining ingredients until well combined.   Pour into pie crust and freeze.   Top each slice with a round slice of lime a dollop of whipped cream.