Creamy Frozen Strawberry Margarita Pie Recipes

Steps:

• Make crust:
• Put oven rack in middle position and preheat oven to 350°F.
• Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a buttered 9-inch metal or glass pie plate (4-cup capacity).
• Bake 10 minutes, then cool in pie plate on a rack, about 30 minutes.
• Make filling:
• Purée strawberries, zest, lime juice, condensed milk, tequila, and liqueur in a blender until just smooth, then transfer to a large bowl.
• Beat cream in another bowl with an electric mixer at medium speed until it just holds 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).

Steps:

• Beat sweetened condensed milk and cream cheese together in a bowl until smooth; add whipped topping and stir until smooth. Fold strawberries into whipped topping mixture; divide between the 2 pie crusts.
• Freeze pies until solid, 2 to 3 hours.

Steps:

• Prepare Crumb Crust: Preheat oven to 375 degrees F. In 9-inch pie plate, with fork, stir crust ingredients until crumbs are moistened. With hand, press mixture onto bottom and up side of pie plate, making a slight rim. Bake crust 10 minutes. Cool crust in pie plate on wire rack.
• Prepare Strawberry Filling: Hull enough strawberries to equal 2 cups; reserve remaining berries for garnish. From limes, grate 1 teaspoon peel and squeeze 1/4 cup juice. In food processor with knife blade attached, pulse hulled berries with lime peel and juice, undiluted sweetened condensed milk, and orange-flavor liqueur until almost smooth. Transfer mixture to large bowl.
• In small bowl, with mixer at medium speed, beat 2/3 cup cream until stiff peaks form; reserve remaining cream for garnish. Gently fold whipped cream into strawberry mixture, one-third at a time.
• Pour filling into cooled crust. Freeze at least 4 hours or until almost firm. (If not serving pie on the same day, wrap frozen pie in foil or plastic wrap and freeze up to 1 week.).
• If pie freezes completely, let it stand at room temperature 10 minutes before serving for easier slicing. Meanwhile, cut each reserved strawberry in half. In small bowl, with mixer at medium speed, beat remaining 1/3 cup cream just until stiff peaks form. Mound whipped cream in center of pie and top with strawberry halves.

Steps:

• For the crust: Preheat the oven to 350 degrees F. Butter the bottom and sides of a 10-inch pie dish and set side.
• In a medium bowl, combine the graham cracker crumbs, granulated sugar, ginger and melted butter. The texture should resemble wet sand. Press the crumbs into an even layer in the bottom and up the sides of the pie dish. Use the bottom of a measuring cup or glass to pack the bottom crust firmly. Bake until the crust firms up and browns lightly, 10 to 12 minutes. Remove from the oven and set aside on a rack to cool completely.
• For the filling: In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream to stiff peaks. Transfer to a medium bowl and refrigerate.
• In the same mixing bowl of the electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth. Slowly pour in the condensed milk and continue to mix until incorporated and smooth. Add the lemon zest and juice and salt and beat on medium-high speed until combined, 1 to 2 minutes. If necessary, transfer the mixture to a large bowl to allow for the whipped cream. Use a rubber spatula to fold the raspberries into the filling mix, then fold in the whipped cream.
• To assemble: Spoon the filling into the completely cooled crust. Freeze the pie for at least 6 hours, up to 12 hours.
• For the topping: In a medium bowl, toss the strawberries with the brown sugar and vinegar. Remove the pie from the freezer, top with the strawberry mixture and serve.

Steps:

• Combine pretzel crumbs, butter, and sugar, mix well. Press firmly on bottom and up sides of a lightly buttered 9-inch pie pan.
• Combine milk, lime juice, strawberries, tequila and triple sec, blend well.
• Fold in Cool Whip.
• Pour into crust. Place in freezer for four to eight hours. Remove from freezer and let stand 10 minutes before serving.
• Garnish with whipped cream or Cool Whip.

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. , Drain strawberries into a 1-cup measuring cup and reserve juice; set berries aside. Add enough water to juice to measure 1 cup; pour into a large saucepan. Bring to a boil over medium heat. Remove from the heat; stir in gelatin until dissolved. Add ice cream; stir until blended. Refrigerate for 5-10 minutes or just until thickened (watch carefully)., Fold in reserved strawberries. Pour into crust. Refrigerate until firm, about 1 hour. Garnish with fresh strawberries if desired. Refrigerate leftovers.

Steps:

• 1. Combine crumbs, sugar and butter in a small bowl, press into bottom and sides of a 9 inch pie plate. Beat condensed milk, lime juice, tequila and Triple Sec in a large bowl with electric mixer at medium speed for three minutes until smooth. Lower speed; beat in strawberries with syrup for one minutes. Fold whipped cream into strawberry mixture until no streaks of white remain. Pour into prepared graham cracker crust, mounding in center. Freeze overnight. Transfer to refrigerator thirty minutes before serving. Garnish with addition whipped cream around edge and strawberries and lime slices, if you wish

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix pretzels and sugar together in a bowl; stir in margarine until evenly incorporated. Spoon mixture into a 9-inch pie plate; press into bottom and up sides of plate to form a firm, even crust.
• Bake crust in the preheated oven until edges are lightly browned, about 5 minutes. Cool on a wire rack.
• Mix sweetened condensed milk, limeade concentrate, tequila, orange liqueur, and green food coloring in a large bowl.
• Beat cream in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the whipped cream will form soft mounds rather than a sharp peak. Fold whipped cream into sweetened condensed milk mixture. Spoon filling into cooled crust.
• Cover pie with plastic wrap and freeze until firm, about 4 hours. Let stand for 10 minutes before serving; garnish with lime slices.