by Karin Calloway
Frozen pies are the perfect, cool way to end a summer meal, and they’re a boon for busy cooks since they must be made in advance. My Frozen Strawberry Margarita Pie is the perfect finale to a Southwestern menu, and can be whipped up in a snap in your Viking Food Processor.
The filling gets its strawberry flavor from packaged frozen strawberries in syrup. You can find these in the frozen fruit section of your supermarket, and can use regular or “lite” strawberries in the recipe. Tequila makes this a “margarita” pie, but you can substitute Grand Marnier or Contreau in its place. Fresh orange zest and lime juice give the pie a hint of citrus flavor.
Remove the pie from the freezer 10 to 15 minutes before cutting, and garnish each serving with a dollop of whipped cream, a fresh strawberry and a slice of orange.
Whip the cream to stiff peaks in the bowl of a stand mixer fitted with a whisk attachment or in a large mixing bowl with a hand mixer. Fold 1/3 of the whipped cream into the strawberry mixture. Fold in the remaining whipped cream and pour over the prepared pretzel crust. Freeze for 4 to 6 hours or overnight.
Makes 10 to 12 servings
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