This week we are sharing another yummy summer dessert recipe with you, Tequila Strawberry Lime Ice Cream Pie! We originally found this recipe in Southern Living magazine years ago. The taste of strawberries always reminds Rhonda of the beginning of summer. She remembers picking strawberries as a kid in her mother’s garden during the first weeks of summer each year. (Yes, Ruth we know you are laughing right now.) The salty pretzel crust is a delicious contrast to the sweet strawberry ice cream with just a hint of lime and little lingering of warm tequila. Like our Café Borghetti PBIF Pie, this recipe is easy, but requires some planning ahead because of the ice cream.
The ingredients that you will need are pretzels, butter, sugar, premium strawberry ice cream (we used Blue Bell), fresh strawberries, powdered sugar, frozen limeade concentrate, Corralejo Tequila and orange liqueur.
First process 4 cups of pretzel twists, ½ cup melted butter, and 2 Tablespoons of sugar in a food processor until the pretzels are finely crushed.
Then firmly press the mixture onto the bottom of a lightly greased 10-inch springform pan. Bake the crust at 350 degrees for 10 minutes. Cool on a wire rack.
Take your strawberry ice cream from the freezer and let it stand for about 10 minutes or until slightly softened.
Process the stemmed strawberries and powdered sugar in the blender until pureed.
Place ½ gallon of ice cream in a large bowl. Fold the strawberry mixture, limeade concentrate, tequila, and orange liqueur into the ice cream until well blended. Spoon the mixture into the cooled springform pan.
Freeze for 3 hours or until firm. Let stand at 5 minutes before serving. This pie will soften quickly due to the alcohol content which lowers the freezing temperature of the ice cream.
Garnish and serve. Delish!
Tequila Strawberry Lime Ice Cream Pie
Makes 10-12 servings.
Prep 30 minutes. Bake 10 min. Freeze 3 hours.
4 cups pretzel twists
½ cup of butter melted
2 Tablespoons granulated sugar
½ gallon premium strawberry ice cream
1 (16 oz.) container of fresh strawberries, stemmed
½ cup of powdered sugar
1 (6 oz.) can frozen limeade concentrate, partially thawed
½ cup Corralejo Tequila
¼ cup orange liqueur
Process first 3 ingredients in a food processor until pretzels are finely crushed. Firmly press mixture onto bottom of lightly greased 10-inch springform pan. Bake at 350 degrees for 10 minutes. Cool on wire rack.
Let strawberry ice cream stand at room temperature 10 minutes or until slightly softened. Process strawberries and powdered sugar in blender. Place ice cream in large bowl; fold strawberry mixture, limeade concentrate, tequila and orange liqueur into ice cream until well blended. Spoon mixture into prepared crust in springform pan. Freeze three hours. Let stand 5 minutes at room temperature before serving. Garnish if desired.
We want to thank everyone who has stopped by to peek at our blog. We especially thank all of our family and friends who have been so encouraging. Especially the friends who have volunteered to sample, stage and photograph our images.
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Rhonda and Craig