Strawberry Margarita Pie

Delicious and refreshing -- a perfect summer dessert.

  • For the Pie Crust:
    • 1 cup finely crushed pretzels
    • 3 tablespoons sugar
    • 1/3 cup melted butter
  • 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)
  1. For the Pie Crust:
    1. Preheat oven to 350°F.
    2. Combine all ingredients and mix well.
    3. Press on bottom and up sides of a 9-inch pie pan.
    4. Bake 9 or 10 minutes, or until lightly browned.
    5. Allow to cool completely.
  2. Sprinkle the gelatin over the water in a small saucepan.
  3. Allow to stand 5 minutes to soften
  4. Cook over medium heat until gelatin is completely dissolved (about 2 minutes).
  5. Purée the strawberries in a blender or food processor.
  6. Add the cooled gelatin mixture, sugar, tequila, triple sec, yogurt and limeade and continue blending or processing until well mixed.
  7. Cover and refrigerate for at least 1 hour (spoonfuls of filling will mound).
  8. Spoon filling into a prepared crust
  9. Freeze until firm, preferably overnight, but at least 6 hours.
  10. Garnish with whipped topping, sprinkles of crushed pretzels and several half or whole perfect strawberries.


Ready in: 6 Hrs 30 Min

Recipe editor Patricia Mitchell