Strawberry Margarita Pie Recipe
Delicious Strawberry Margarita Pie! You simply have to try this lovely strwberry dessert. Try this wonderful Strawberry Margarita Pie, I am sure you will love it!
Ingredients
1 lb. fresh strawberries 500 g
250 g cream cheese 250 g
1 c. sugar, divided 250 mL
1 env. gelatin 1 env.
1/4 c. fresh lime juice 50 mL
1/4 c. fresh lemon juice 50 mL
1/3 c. Tequila 75 mL
10" graham cracker crust 25 cm
1 c. whipping cream 250 mL
1 Tbsp. Tequila 15 mL
1/2 lb. fresh strawberries 250 g
1 tsp. grated lemon peel 5 mL
1 tsp. grated lime peel 5 mL
Directions
Puree the 1 lb. (500 g) strawberries in a blender or food processor fitted with a steel blade.
In a medium sized bowl beat the cream cheese and 1/2 c. (125 mL) sugar until smooth and fluffy.
Gradually beat in the strawberry puree.
Set aside.
Combine the gelatin, lime juice, lemon juice and the remaining 1/2 c. (125 mL) sugar in a saucepan and place over low heat, stirring constantly until the gelatin is dissolved. (This step may be done in the microwave.) Gradually beat together the 1/3 c. (75 mL)
Tequila and the gelatin mixture and beat into the strawberry puree.
Pour into the 10" (25 cm) graham wafer crust. (The pie will be easier to remove if you use a 10" (23 cm) springform pan.)
Refrigerate at least 4 hours or until firm.
Beat the whipping cream until stiff, gradually adding the 1 Tbsp. (15 mL) Tequila towards the end of the beating time.
Spread this over the top of the pie.
Slice the remaining strawberries and arrange on the top of the pie in an attractive pattern.
Sprinkle the whole pie with the grated lemon and lime peel.
In a medium sized bowl beat the cream cheese and 1/2 c. (125 mL) sugar until smooth and fluffy.
Gradually beat in the strawberry puree.
Set aside.
Combine the gelatin, lime juice, lemon juice and the remaining 1/2 c. (125 mL) sugar in a saucepan and place over low heat, stirring constantly until the gelatin is dissolved. (This step may be done in the microwave.) Gradually beat together the 1/3 c. (75 mL)
Tequila and the gelatin mixture and beat into the strawberry puree.
Pour into the 10" (25 cm) graham wafer crust. (The pie will be easier to remove if you use a 10" (23 cm) springform pan.)
Refrigerate at least 4 hours or until firm.
Beat the whipping cream until stiff, gradually adding the 1 Tbsp. (15 mL) Tequila towards the end of the beating time.
Spread this over the top of the pie.
Slice the remaining strawberries and arrange on the top of the pie in an attractive pattern.
Sprinkle the whole pie with the grated lemon and lime peel.
