Ww 5 Points Margarita Pie Recipes

Steps:

• Preheat oven to 375°F.
• In a food processor or blender, crush pretzel twists until crumbs form.
• Add sugar; pulse until combined.
• Add margarine and mix well.
• With machine running, add 2 tablespoons of the limeade concentrate, processing until well mixed.
• Place mixture in an ungreased 9-inch pie plate.
• With back of spoon, press mixture firmly into bottom and up sides of pan to form pie shell.
• Bake at 375°F until set, about 5 minutes. Place in freezer for 10 minutes to cool.
• Meanwhile, in a clean food processor or electric mixer, combine ice cream, remaining limeade concentrate, tequila and liqueur; process or mix until just blended. Spoon into cooled pie shell and sprinkle with lime zest. Freeze for 2 hours before cutting into 8 slices.

Steps:

• For the crust: Preheat the oven to 350 degrees F. Process the graham crackers and sugar in a food processor to a fine crumb. Add the melted butter and tequila, and pulse until moist. Press the crumbs into a 9-inch pie plate, and bake until firm, 12 to 15 minutes. Let the crust cool completely on a wire rack.
• For the filling: Whisk together the condensed milk, limeade, tequila, lime juice, liqueur and salt in a large bowl until smooth and combined. Beat the cream with an electric mixer fitted with a whisk attachment on medium-high speed in another large bowl until stiff peaks form. Reduce the speed to low, and drizzle in the condensed milk mixture. Return the mixer to medium-high, and beat until the mixture is completely incorporated and fluffy, about 30 seconds, stopping to scrape down the side of the bowl if necessary. Transfer the filling to the cooled crust, cover loosely with plastic wrap and freeze until firm, at least 6 hours or overnight.
• Transfer the pie to the refrigerator 30 minutes before serving. Garnish with lime wedges dipped in salt, and serve.

Steps:

• Heat oven to 350ºF.
• Stir together all crust ingredients in medium bowl. Press onto bottom and up sides fo a 9-inch pie pan.
• Bake for 8-10 min or until lightly browned. Cool completely.
• Place strawberries in food processor bowl fitted with metal blade or a blender.
• Process on high speed until well mixed - 1 minute.
• Add ice cream, limeade, tequila and orange juice. Continue processing until well mixed.
• Spoon mixture into prepared crust. Freeze until firm - at least 4 hours if not overnight.
• Slice 4 reserved strawberries and garnish pie with whipped topping, pretzels and sliced strawberries.

Steps:

• Combine crumbs, sugar, and butter in bowl, press into sides and bottom of 9” pie plate.
• Beat condensed milk, lime juice, tequila, triple sec in a large bowl, with electric mixer for 3 minutes until smooth.
• Lower speed; beat in strawberries for 1 minute.
• Fold whipped cream into strawberry mixture till no white streaks show.
• Pour into pie shell.
• Freeze overnight.
• Transfer to fridge 30 minutes before serving.

Steps:

• If making your own graham cracker crust, bake and cool. Set aside to cool completely.
• Using a mixer, combine cream cheese and condensed milk until thoroughly combined and smooth.
• Add tequila, triple sec and limeade concentrate and beat on medium-high speed until smooth.
• Fold in Cool Whip Free.
• Pour into completely cooled graham cracker crust.
• Sprinkle with finely zested lime zest if desired.
• Freeze at least 4 hours, it will be firmer the longer you wait, but edible (and cuttable after 4 hours).

Steps:

• Position rack in center of oven; preheat to 350 degrees.
• In a medium bowl, mix together cracker crumbs and butter. Press into a 9-inch pie plate. Bake until crust begins to puff, about 8 minutes. Remove from oven; transfer to a cooling rack. If crust has pulled away from sides, use the back of a spoon to press it back. Let cool completely.
• In a medium bowl, stir together condensed milk, zest, juice, tequila, liqueur, and salt. Let stand for 5 minutes to thicken.
• Pour filling into crust. Cover with plastic wrap, and refrigerate until firmly set, for at least 2 or up to 8 hours.
• Just before serving, whip cream until soft peaks form. Fold in sugar and vanilla, whipping until stiff peaks form. Garnish pie with whipped cream and lime slices, if using. Serve immediately.

Steps:

• Preheat oven to 450 F and have ready a premade graham cracker pie shell (either 9" or slightly larger) or if you prefer, a baked& cooled regular pie pastry.
• Whisk together the margarita mixer, the eggs, and the sweetened condensed milk until smooth.
• Pour into the pie shell and bake for about 10-15 minutes, or until pie is almost set and the top is getting bubbly and edges of filling are just beginning to brown.
• I placed a pie shield over the crust edges to keep them from overbrowning- if you do not have one, you can cover the crust edges with some foil.
• Set pie onto a wire rack to cool to room temperature, then cover and place in fridge until fully cooled, at least 1 hour.
• Before serving, garnish with whipped cream.