Margarita Pie With Pretzel Crust
3 qt. vanilla ice cream, slightly thawed
6 oz. limeade concentrate (frozen), thawed
4 oz. tequila
1 oz. orange flavored liqueur
1 or 1 1/2 limes, grated peel and juice
1/2 lb. butter
1/2 c. sugar
2 1/2 c. (13 oz.) pretzels, finely crushed
Makes 2 (9-inch) pies. In mixer fitted with whip, combine ice cream, limeade,
tequila, orange liqueur, lime peel and juice. Whip at medium speed just until
well mixed (filling should be very thick). Pile filling into each crust, using
about 5 cups per pie. Freeze until firm, at least 4 hours. Let stand for 3 to 5
minutes at room temperature before you cut.
Makes 2 (9-inch) pie shells. Melt butter. Stir in pretzels and sugar. Mix well.
Portion 1/2 into each 9-inch pie pan. Press firmly onto sides and bottoms of
pans. Freeze for at least 1 hour before filling.