Best Strawberry Margarita Pie Recipes

FROZEN STRAWBERRY MARGARITA PIE

Steps:

• Make crust:
• Put oven rack in middle position and preheat oven to 350°F.
• Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a buttered 9-inch metal or glass pie plate (4-cup capacity).
• Bake 10 minutes, then cool in pie plate on a rack, about 30 minutes.
• Make filling:
• Purée strawberries, zest, lime juice, condensed milk, tequila, and liqueur in a blender until just smooth, then transfer to a large bowl.
• Beat cream in another bowl with an electric mixer at medium speed until it just holds stiff peaks. Fold one third of cream into strawberry mixture gently but thoroughly to lighten, then fold in remainder in 2 batches.
• Pour filling into crust, mounding it slightly, and freeze, uncovered, until firm, about 4 hours. Remove from freezer and let soften in refrigerator, about 40 minutes, before serving (pie should be semisoft).

STRAWBERRY MARGARITA PIE

Steps:

• Combine pretzel crumbs, butter, and sugar, mix well. Press firmly on bottom and up sides of a lightly buttered 9-inch pie pan.
• Combine milk, lime juice, strawberries, tequila and triple sec, blend well.
• Fold in Cool Whip.
• Pour into crust. Place in freezer for four to eight hours. Remove from freezer and let stand 10 minutes before serving.
• Garnish with whipped cream or Cool Whip.

FROZEN STRAWBERRY MARGARITA PIE

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.

FROZEN STRAWBERRY MARGARITA PIE

Steps:

• 1. Combine crumbs, sugar and butter in a small bowl, press into bottom and sides of a 9 inch pie plate. Beat condensed milk, lime juice, tequila and Triple Sec in a large bowl with electric mixer at medium speed for three minutes until smooth. Lower speed; beat in strawberries with syrup for one minutes. Fold whipped cream into strawberry mixture until no streaks of white remain. Pour into prepared graham cracker crust, mounding in center. Freeze overnight. Transfer to refrigerator thirty minutes before serving. Garnish with addition whipped cream around edge and strawberries and lime slices, if you wish

STRAWBERRY MARGARITA PIE

Steps:

• Combine pretzel crumbs, butter, and sugar and mix well.
• Press firmly on bottom and up sides of a lightly buttered 9-inch pie pan.
• Combine milk, lime juice, strawberries, tequila and triple sec and blend well.
• Fold in Cool Whip and pour into crust.
• Place in freezer for four to eight hours.
• Remove from freezer and let stand 10 minutes before serving.
• Garnish with whipped cream or Cool Whip.

CREAMY FROZEN STRAWBERRY MARGARITA PIE

Steps:

• Prepare Crumb Crust: Preheat oven to 375 degrees F. In 9-inch pie plate, with fork, stir crust ingredients until crumbs are moistened. With hand, press mixture onto bottom and up side of pie plate, making a slight rim. Bake crust 10 minutes. Cool crust in pie plate on wire rack.
• Prepare Strawberry Filling: Hull enough strawberries to equal 2 cups; reserve remaining berries for garnish. From limes, grate 1 teaspoon peel and squeeze 1/4 cup juice. In food processor with knife blade attached, pulse hulled berries with lime peel and juice, undiluted sweetened condensed milk, and orange-flavor liqueur until almost smooth. Transfer mixture to large bowl.
• In small bowl, with mixer at medium speed, beat 2/3 cup cream until stiff peaks form; reserve remaining cream for garnish. Gently fold whipped cream into strawberry mixture, one-third at a time.
• Pour filling into cooled crust. Freeze at least 4 hours or until almost firm. (If not serving pie on the same day, wrap frozen pie in foil or plastic wrap and freeze up to 1 week.).
• If pie freezes completely, let it stand at room temperature 10 minutes before serving for easier slicing. Meanwhile, cut each reserved strawberry in half. In small bowl, with mixer at medium speed, beat remaining 1/3 cup cream just until stiff peaks form. Mound whipped cream in center of pie and top with strawberry halves.

FROZEN STRAWBERRY MARGARITA PIE

Steps:

• Lightly coat a 9-inch pie plate with nonstick spray. Line a rimmed baking sheet with foil.
• Thinly slice 3/4 cup strawberries, set aside. Cut remaining berries in half; toss with sugar and spread on lined sheet. Freeze about 30 minutes until partially frozen.
• Crust: Process pretzels and sugar in food processor to make fine crumbs. Add butter, pulse until blended. Press evenly over bottom and sides of pie plate. Freeze 10 minutes, or until firm.
• Clean processor. Add sugared halved strawberries; process until pureed. Add remaining ingrediensts (except sliced berries); pulse until smooth. Transfer to a bowl, stir in sliced strawberries.
• Spoon into crust and freeze uncovered at least 6 hours. Wrap airtight and freeze at least 2 hours more.
• To serve, refrigerate about 15 minutes for easier slicing.

EASY STRAWBERRY MARGARITA PIE

Steps:

• 1. Place berries, cream cheese and margarita mix in blender, cover, blend on medium speed. Blend well. Pour into bowl and fold in whipped topping.
• 2. Pour into crust. Freeze 4-6 hours or till firm. Let pie stand at room temporature 5 minutes before cutting to serve.

STRAWBERRY MARGARITA PIE

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.

STRAWBERRY MARGARITA PIE

Steps:

• 1. Sprinkle gelatin on water in 2-quart saucepan. Let stand 1 minute to soften. Place strawberries, sugar, tequila and liqueur in blender or food processor. Cover and blend or process until smooth. Stir 1 cup strawberry mixture into gelatin mixture in saucepan. Heat over low heat 3 to 5 minutes, stirring constantly, until gelatin is dissolved. Stir in remaining strawberry mixture. Place pan in bowl of ice and water, or refrigerate 30 to 40 minutes, stirring occasionally, just until mixture mounds slightly when dropped from spoon.
• 2. Prepare topping mix in large bowl as directed on package. Fold strawberry mixture into whipped topping. Spoon into pie shell. Refrigerate about 2 hours or until set.

STRAWBERRY MARGARITA PIE

Steps:

• Prepare Graham Cracker Shell. Sprinkle gelatin on water in 2-quart saucepan. Let stand 1 minute to soften. Place strawberries, sugar, tequila and liqueur in blender or food processor. Cover and blend on medium speed until smooth. Stir 1 cup strawberry mixture into gelatin mixture in saucepan. Heat over low heat 3 to 5 minutes, stirring constantly, until gelatin is dissolved. Stir in remaining strawberry mixture. Place pan in bowl of ice and water, or refrigerate 30 to 40 minutes, stirring occasionally, just until mixture mounds slightly when dropped from spoon. Prepare topping mix in large bowl as directed on package--except omit vanilla and substitute skim milk for the milk. Fold strawberry mixture into whipped topping. Spoon into pie shell. Sprinkle with reserved crumb mixture from shell. Refrigerate about 2 hours or until set.Graham Cracker Shell1 1/4 cups graham cracker crumbs2 tablespoons strawberry jelly1 tablespoon vegetable oilSpray pie plate, 9x1 1/4 inches, with nonstick cooking spray. Mix all ingredients. Reserve 2 tablespoons mixture for topping. Press remaining mixture firmly against bottom and side of pie plate.1 Serving: Calories 175 (Calories from Fat 45) Fat 5g (Saturated 2g) Cholesterol 0mg Sodium 115mg Carbohydrate 30g (Dietary Fiber 1g) Protein 3g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.