My Mother’s Day dilemma: Tres Leches Cake or Frozen Strawberry Margarita Pie? Which dessert should compliment the Tex-Mex feast? So I posed the question in email to the guest of honor:
The cake sounds really good but anything with Margarita in the name has to be really good!!
I could not agree more. I am definitely my mother’s daughter. 🙂
Dessert was fun. The pie had a prominent strawberry flavor and had enough lime to make you think frozen fruity concoction. If you’re looking for tequila, though, pour yourself a shot with dessert. The 1/4 cup of liquor doesn’t go far… but then again, it never does 🙂
Frozen Strawberry Margarita Pie
The frozen, fruity cocktail in dessert form.
- For crust
- 1 1/4 cups graham cracker crumbs
- 2 Tbsp sugar
- 5 Tbsp unsalted butter, melted
- For filling
- 1 lb strawberries (3 1/2 cups)
- 1 Tbsp finely grated fresh lime zest (from 3 limes)
- 1/4 cup fresh lime juice (from 2-3 limes)
- 1 (14-oz) can sweetened condensed milk
- 2 Tbsp tequila
- 2 Tbsp Grand Marnier
- 1 1/2 cups chilled heavy cream
- Make the crust: Put oven rack in middle position and preheat oven to 350. Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and about 1-inch up the side of a buttered 9-inch springform pan. Bake 10 minutes, then cool on a rack, about 30 minutes.
- Make the filling: Puree strawberries, zest, lime juice, condensed milk, tequila, and Grand Marnier 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 reaches soft 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. Remove the ring from the pan before serving (pie should be semisoft).
Yields: 8-10 servings
Estimated time: 5 hours 30 minutes