Nov 14 2008
Strawberry party
Among the joys of summer time are strawberries -- on sale! I bought some recently to make a frozen margarita pie for a contest at Paul's work. The pie was quite a hit, despite the fact that it quickly melted into berry soup. The generous amount of tequila probably helped, though I thought it tasted more like a key lime pie than a strawberry margarita.
Knowing my family, I bought several extra pints of strawberries just for them. After coming in from t-ball practice one evening, Nathan and Lucie descended on the bowl of berries I had cleaned for dessert. While I told them they could have one strawberry before dinner (they were BIG strawberries) Lucie kept sneaking back in the kitchen and grabbing more.
I finally relented and gave Lucie a big bowl of her own. After all there's nothing wrong about having strawberries for dinner, is there? Thrilled by this, she ran around the living room waving a strawberry in the air and yelling, "We're having a strawberry party! Wooooh!"
Lucie's obviously berry, berry excited by strawberries. Can't wait to see what happens when our raspberry bushes start producing.
Frozen Margarita Pie*
Serves: 16
Prep Time: Active: 20 minutes to prepare pie, plus freezing time
Filler:
1 large container (16 oz) strawberries, rinsed and hulled
2 Tbsp sugar
Crust:
2 1/2 cups (4 oz) thin salted pretzel sticks
1/3 cup sugar
1 stick (1/2 cup) unsalted butter, melted
1 can (14 oz) sweetened condensed milk
(not evaporated milk), well chilled
1 tub (8.75 oz) mascarpone cheese
1/3 cup plus 2 tsp (6 Tbsp) tequila
1 Tbsp grated lime zest
2 Tbsp lime juice
Garnish:
strawberry and lime slices
Preparation:
1. Lightly coat a 9-in. pie plate with nonstick spray. Line a rimmed baking sheet with foil.
2. Thinly slice 31/4 cup strawberries; set aside. Cut remaining berries in half; toss with sugar and spread on a lined baking sheet. Freeze about 30 minutes until partially frozen.
3. Crust: Process pretzels and sugar in food processor until fine crumbs form. Add butter; pulse until blended. Press evenly over bottom and up sides of pie plate. Freeze 10 minutes, or until firm.
4. Clean processor. Add sugared halved strawberries; process until pur‚ed. Add remaining ingredients (except sliced berries); pulse until smooth. Transfer to a bowl; stir in sliced berries.
5. Spoon into crust and freeze uncovered at least 6 hours. Wrap airtight and freeze at least 2 hours more.
6. To serve: Garnish pie, then refrigerate about 15 minutes for easier slicing.
*From Woman's Day magazine
