Margarita Pie REC.

[callie]

I made this pie last night. Best served with a pot of strong coffee and definitely not for the kids!

1 1/4 c. finely crushed pretzels
1/2 c. plus 2 T. butter, melted
1/4 c. sugar

Combine above ingredients; press into a lightly buttered 9 inch pie plate.

1 14oz. can sweetened condensed milk
1/3 c. lime juice
3-4 T. tequila
2 T. triple sec
2 c. Cool Whip

Combine first four ingredients and mix well. Fold in whipped cream. Add 1-2 drops green food coloring (blue and yellow make green). Pour into pie crust. Freeze 4 hours or chill in refrigerator for 2 hours. Garnish with additional whipped cream, pretzels, and/or lime slices.

I really like the pretzel pie crust!

[cjs]

doesn't that sound good!! if you like pretzel crusts, how do you feel about peanut butter & pretzels? I dug out this really old recipe for someone recently - it is so deliciously bad for us, but oh, it's so yummy! (Pocket pretzels were little 'pillows' of pretzels filled with peanut butter - oh, were they good - but after a while I couldn't find them. Someone said recently the Trader Joe's carries them.

ICE CREAM PRETZEL PIE

Crust:
10 1/2 oz. pocket pretzels (after these weren't available -- I switched to pretzel discs + 1/4 cup peanut butter & I've not seen the pretzel discs for years, so I guess now I would just use any pretzels + the 1/4 cup peanut butter), crushed
1/2 stick butter -- melted
6 T. sugar
Ice Cream layers:
1 qt. chocolate ice cream -- softened
1 cup hot fudge topping -- divided
1 qt. Butter Pecan ice cream -- softened

Crush the pretzels and combine with the peanut butter, melted butter & the sugar. Pat all but ¾ cup of this mixture into a lightly greased 9" springform pan and up about 1" of the sides.

Bake for 10 min. in a 350F oven. Let cool completely.

The layers:
Spread the chocolate ice cream over the crust, sprinkle with ½ of the remaining pretzel mixture. Drizzle ½ cup of the fudge topping over the pretzel mix.
Put in freezer for a little while if the ice cream is melting too fast.

Spread a layer of Butter Pecan Ice Cream, the remaining pretzel mix and drizzle remaining fudge topping. Cover with foil or plastic wrap and put in freezer until ready to serve. Remove from freezer approx. 15 min. before ready to serve. Remove sides and cut in slices.

It's a dessert I used to make in the early 90s and I can't find the 'pretzel pockets' anymore (well, I don't think I can, really haven't looked ), so I've done a little adapting. This is so good in the summer!!

[callie]

cjs, that sounds yummy! I love peanut butter...but never saw "pocket pretzels." I'll try your pie.