Strawberry Margarita Pie

For the Pie Crust:

• 1 cup finely crushed pretzels
• 3 tablespoons sugar
• 1/3 cup melted butter

Preheat oven to 350°F. Combine all ingredients and mix well. Press on bottom and up sides of a 9-inch pie pan. Bake 9 or 10 minutes, or until lightly browned. Allow to cool completely.

For the Pie Filling:

• 2 envelopes (1/4 ounce each) unflavored gelatin
• 1/2 cup water
• 3 cups ripe strawberries plus several for top decoration
• 1/2 cup sugar
• 1/4 cup tequila (orange juice may be substituted)
• 1 tablespoon triple sec (if you're using tequila)
• 1 cup good quality strawberry yogurt
• 1 6-ounce can frozen limeade concentrate, slightly thawed

For Garnishing:

• crushed pretzel pieces
• perfect strawberries
• 1 cup frozen whipped topping (either non-dairy or whipped cream, your choice)

Sprinkle the gelatin over the water in a small saucepan. Allow to stand 5 minutes to soften, then cook over medium heat until gelatin is completely dissolved (about 2 minutes).

Purée the strawberries in a blender or food processor. Add the cooled gelatin mixture, sugar, tequila, triple sec, yogurt and limeade and continue blending or processing until well mixed. Cover and refrigerate for at least 1 hour (spoonfuls of filling will mound). Spoon filling into a prepared crust, and freeze until firm, preferably overnight, but at least 6 hours.

Garnish with whipped topping, sprinkles of crushed pretzels and several half or whole perfect strawberries.