I found this recipe in Our State magazine and thought I’d give it a whirl. Being from North Carolina – and growing up in a rural, church-based community – I am a sucker for church cookbook recipes. Those spiral tab books, chock full of recipes for things like ‘sweet and sour pork chops’ (which is basically pouring a bottle of Russian dressing over some pork chops), Coca Cola cake, ‘taco casserole’ and 15 different kinds of pound cakes, these are like manna from heaven for me. I grew up getting excited about church pot lucks – to me, these books are like instruction manuals for throwing your own church pot luck! YUMMERS.
So “Frozen Margarita Pie” – it struck me as interesting because it seemed lighter, awfully refreshing and has a crushed pretzel crust. It’s very simple and came out perfectly. Incidentally, and speaking of church cookbooks, I was telling my mom about this pie I made and how cool I thought the crushed pretzel crust was. She informed me that, apparently, crushed pretzel crust pies were very “in” about 10 years ago – “you couldn’t open a church cookbook or a Southern Living without having a pretzel crust pie recipe!” So the crust is really nothing new and I’m just slow to catch on. But who the heck cares what was “in” 10 years ago – it’s a great pie and perfect for summer!
Crushing the Pretzels . . .
Mix the crumbs with the melted butter and sugar and press into your greased pie plate.
Mix the strawberry filling and margarita mix all together. Fold in the Cool Whip until it’s all pink and combined.
Pour this mixture into your buttery pretzel pie crust – top with the remaining pretzel crumblets – and that’s it!
Go ahead, lick the bowl – tangy, strawberry goodness!
- 1⅓ cups pretzels, crushed
- ¼ cup sugar
- ½ cup butter or margarine, melted
- 1 (21-ounce) can strawberry pie filling
- ½ to ⅔ cup frozen margarita mix, thawed
- 1 (8-ounce) carton Cool Whip, thawed
Grease a 9-inch pie plate. In a medium bowl, combine 1¼ cups of the pretzels, sugar, and butter. I filled the blender up once with Rold Gold regular-sized pretzels and this made just the right amount – maybe a little more than needed. Press evenly onto bottom and sides of prepared pie plate to form crust.
In a large bowl, combine strawberry pie filling and margarita mix. Fold in Cool Whip. Spoon mixture into crust. Sprinkle with remaining pretzel crumbs. Freeze for about 2 hours until firm. Before serving, remove pie from freezer, and let stand 30 minutes at room temperature.