Margarita Pie With Pretzel Crust                 



Ingredients:
Filling:
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

Pretzel Crust:
1/2 lb. butter
1/2 c. sugar
2 1/2 c. (13 oz.) pretzels, finely crushed

Method:

Filling:
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.

Crust:
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.