Sunday Dinner

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Shrimp and Avocado Fritters with a Chipotle Dipping Sauce

Pork Carnitas
Corn and Flour Tortillas
Shredded Cabbage
Cilantro and Onion Crema

Frozen Strawberry Margarita Pie

With a menu like the one we'll be enjoying today, a light and fruity dessert seemed like just the right capper.  I know that I'll be saving room for this pie.  It won't be that difficult, knowing that plenty of delicious leftovers will be providing meals throughout the week.  

The pie itself brings all of the tropical essence one would want, but strawberry is in the driver's seat here.  A coconut and lime infused pretzel-based crust provides the base.  It all adds up to a creamy, dreamy, perfectly pink slice of yum.

Sunday Dinner one year ago
Sunday Dinner two years ago

Frozen Strawberry Margarita Pie
serves 8

For the Crust
1/2 cup (about 2-ounces) sweetened shredded coconut, finely chopped
1 teaspoon grated lime zest
3 cups (about 3 1/2-ounces) pretzels
6 Tablespoons (3-ounces) unsalted butter, melted

For the Filling
3 Tablespoons Tequila
3 Tablespoons Triple Sec or Cointreau
1 (16-ounce) package fresh strawberries, washed, dried and hulled
2 cups vanilla ice cream, slightly softened
1/3 cup Bacardi frozen margarita concentrate

For the Topping
1/2 cup heavy cream, chilled
1 1/2 teaspoons granulated sugar
Lime zest, for garnish

For the Crust
Place the oven rack in middle position and preheat to 350° F. 

In the bowl of a food processor, combine the coconut, lime zest, and pretzels and process until finely ground.  Add the melted butter and pulse to combine.  Press the mixture into the bottom of a 9-inch pie plate.  Bake until the edges are golden, about 10-12 minutes.  Cool completely on a wire rack. 

For the Filling
In a small saucepan, bring the Tequila and Triple Sec to a simmer and reduce to 2 tablespoons total.  Transfer to a small bowl and cool completely.

In a clean bowl of a food processor, process the strawberries until puréed. Add the ice cream, concentrate, and cooled reduction.  Continue processing until well mixed.  Spoon the mixture into the cooled pie crust; smoothing the top.  Freeze until firm, at least 6 hours, preferably overnight.

Remove pie from freezer 10-20 minutes (depending on the warmth of your kitchen) before serving.

For the Topping
In a medium chilled bowl, beat the cream and sugar with a wire whisk or hand-held mixer until soft peaks form.  Cut the pie into wedges and serve with a dollop of whipped cream and a garnish of lime zest.  Enjoy!

Source: Adapted from Land O' Lakes: Simple Spring, Spring 2011


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