Ww 5 Points Margarita Pie Recipes

MARGARITA PIE

Steps:

• Preheat oven to 375°F. To make crust, in a food processor or blender, process pretzels into crumbs; add sugar and pulse until combined. Add butter; mix well. With machine running, add 2 tablespoons limeade concentrate; process until well-mixed.
• Spoon crust mixture into an ungreased 9-inch pie plate. With back of a spoon, press mixture firmly into bottom and up sides of pan to form a pie shell. Bake until set, about 5 minutes; place in freezer for 10 minutes to cool.
• Meanwhile, in a clean food processor or electric mixer, combine ice cream, remaining limeade concentrate, tequila and liqueur; process or mix until just blended. Spoon ice cream mixture into cooled pie shell and sprinkle with lime zest. Freeze for 2 hours before cutting into 8 pieces. Yields 1 slice per serving.

MARGARITA PIE

Steps:

• For the crust: Preheat the oven to 350 degrees F. Process the graham crackers and sugar in a food processor to a fine crumb. Add the melted butter and tequila, and pulse until moist. Press the crumbs into a 9-inch pie plate, and bake until firm, 12 to 15 minutes. Let the crust cool completely on a wire rack.
• For the filling: Whisk together the condensed milk, limeade, tequila, lime juice, liqueur and salt in a large bowl until smooth and combined. Beat the cream with an electric mixer fitted with a whisk attachment on medium-high speed in another large bowl until stiff peaks form. Reduce the speed to low, and drizzle in the condensed milk mixture. Return the mixer to medium-high, and beat until the mixture is completely incorporated and fluffy, about 30 seconds, stopping to scrape down the side of the bowl if necessary. Transfer the filling to the cooled crust, cover loosely with plastic wrap and freeze until firm, at least 6 hours or overnight.
• Transfer the pie to the refrigerator 30 minutes before serving. Garnish with lime wedges dipped in salt, and serve.

WW 5 POINTS - MARGARITA PIE

Steps:

• Preheat oven to 375°F.
• In a food processor or blender, crush pretzel twists until crumbs form.
• Add sugar; pulse until combined.
• Add margarine and mix well.
• With machine running, add 2 tablespoons of the limeade concentrate, processing until well mixed.
• Place mixture in an ungreased 9-inch pie plate.
• With back of spoon, press mixture firmly into bottom and up sides of pan to form pie shell.
• Bake at 375°F until set, about 5 minutes. Place in freezer for 10 minutes to cool.
• Meanwhile, in a clean food processor or electric mixer, combine ice cream, remaining limeade concentrate, tequila and liqueur; process or mix until just blended. Spoon into cooled pie shell and sprinkle with lime zest. Freeze for 2 hours before cutting into 8 slices.

BAKED MARGARITA PIE

Steps:

• Preheat oven to 450 F and have ready a premade graham cracker pie shell (either 9" or slightly larger) or if you prefer, a baked& cooled regular pie pastry.
• Whisk together the margarita mixer, the eggs, and the sweetened condensed milk until smooth.
• Pour into the pie shell and bake for about 10-15 minutes, or until pie is almost set and the top is getting bubbly and edges of filling are just beginning to brown.
• I placed a pie shield over the crust edges to keep them from overbrowning- if you do not have one, you can cover the crust edges with some foil.
• Set pie onto a wire rack to cool to room temperature, then cover and place in fridge until fully cooled, at least 1 hour.
• Before serving, garnish with whipped cream.

MARGARITA PIE

Steps:

• In saucepan, melt margarine; stir in pretzel crumbs and sugar.
• Mix well.
• Press crumbs on bottom and up sides of a buttered 9-inch pie plate; chill.
• In large, combine sweetened condensed milk, lime juice concentrate, tequila and triple sec; mix well.
• Fold in whipped cream.
• Pour into pie crust.
• Freeze 4 hours until firm OR Chill 2 hour in the refrigerator until firm.
• Garnish as desired.