While margaritas are one of those drinks that evoke thoughts of lazy summer nights and mexican food feasts, I have no qualms about enjoying margaritas...or margarita pie...all year round. My friend Paige hosted the monthly girls dinner that she, Ashley, and I have started and she dubbed it "Fiesta de Mujeres", giving me the perfect excuse to make this dessert!
This is one of my mom's tried and true recipes. Many margarita pie recipes use sweetened condensed milk or heavy cream, but this recipe is all about the good stuff--ICE CREAM! With a salty pretzel crust and the margarita flavored filling, this is truly a margarita in food form. Like margaritas, I have no problem taking in multiple servings ;)
Margarita Ice Cream Pie
yields 2 pies
-2 1/2 cups coarsely crushed pretzels
-3 sticks margarine, melted
-1/4 cup granulated sugar
-4 quarts vanilla ice cream, softened
-1 can limeade
-4 oz. tequila
-2 oz. triple sec
-2 limes, zested and juiced
1. Mix sugar, crushed pretzels, and melted margarine in a large bowl. Press mixture firmly into the bottom of two 9-inch pie dishes or springform pans. Freeze pans for 15-30 minutes, until firm.
2. In a large mixing bowl, combine ice cream, limeade, tequila, triple sec, lime zest, and lime juice. Mix until all ingredients are combined. Pour half of the ice cream mixture into each dish, smoothing with a spatula.
3. Wrap with plastic wrap and foil and freeze at least 4 hours (can be made several days ahead of time).
4. When ready to serve, remove from freezer and allow to sit for 10 minutes. Cut into slices and serve.