Frozen ‘Mocktail’ Margarita Pie

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Frozen 'Mocktail' Margarita Pie

The lazy, hazy, dog days of summer are here. The sun seems to be working overtime, delivering non-stop heat each sleepy afternoon. Sure, air-conditioning sounds nice, but here are some other ways you can beat the heat.

  • Drink plenty of water and stay hydrated (adding some lemon or other fresh fruit to your water bottle can provide needed inspiration!)
  • Limit your time outdoors during the hottest hours of the day, typically between 10 a.m. – 4 p.m.
  • Keep your blinds (or curtains) closed during the day. That beautiful sun shining through your windows also serves to heat up your home. Keeping the house a little darker during the daytime will provide a naturally cooler home environment.
  • Choose “cooling” foods to eat. Many foods provide a cooling effect on the body, and taste good, too! Try to incorporate some of these fresh, healthy, and delicious ingredients into your summer diet: watermelon, mint, coconut, citrus fruits, cucumbers, leafy greens, garlic, and cilantro..

Give this sweet and refreshing frozen “mocktail” margarita pie a try. It’s crisp, tasty, kid-friendly, and you don’t have to turn on your oven!* (Plan ahead though, as it needs to freeze for at least 6 hours)

*Bonus points if you eat it indoors, with your blinds closed, paired with a full glass of fruity water.

Frozen 'Mocktail' Margarita Pie
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Rating: 5
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Frozen 'Mocktail' Margarita Pie Rate Recipe!
Votes: 1
Rating: 5
Rate this recipe!
Print Recipe!
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Servings8slices
Prep Time20minutes
Passive Time6hours in freezer
Passive Time
6hours in freezer
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Ingredients
  • For the Crust
  • 5 oz salted pretzels finely crushed
  • 1/2 cup sugar
  • 10 tbsp butter melted
  • For the Filling
  • 2 cups heavy cream (or a 12 oz tub of Cool Whip, defrosted)
  • 1 can sweetened condensed milk 14 oz
  • 2/3 cup fresh-squeezed lime juice about 6 - 8 limes
  • 1 tbsp lime zest plus additional for garnish
  • 1 tbsp orange juice
  • 2/3 cup fresh-squeezed lime juice about 6 - 8 limes
  • 1 tbsp lime zest plus additional for garnish
  • 1 tbsp orange juice
Instructions
  1. Mix together pretzel crumbs, sugar, and melted butter. Press into the bottom and up the sides of a 9-inch pie plate. Set aside.
  2. If using Cool Whip, skip to step 3. If using heavy cream, use an electric mixer to whip heavy cream to soft peaks.
  3. In a large separate bowl, stir together the sweetened condensed milk, lime juice, lime zest, and orange juice until well combined. Fold the whipped cream (or Cool Whip) gently into the lime mixture until just combined. Pour the filling into the prepared crust and sprinkle with additional lime zest.
  4. Freeze for at least 6 hours (or overnight).
  5. When ready to serve, allow pie to sit at room temperature for about 10 minutes. Slice with a sharp knife, dipping the knife into warm water in between slices.
Search Recipes by Course or Cuisine!
Ingredients
  • For the Crust
  • 5 oz salted pretzels finely crushed
  • 1/2 cup sugar
  • 10 tbsp butter melted
  • For the Filling
  • 2 cups heavy cream (or a 12 oz tub of Cool Whip, defrosted)
  • 1 can sweetened condensed milk 14 oz
  • 2/3 cup fresh-squeezed lime juice about 6 - 8 limes
  • 1 tbsp lime zest plus additional for garnish
  • 1 tbsp orange juice
  • 2/3 cup fresh-squeezed lime juice about 6 - 8 limes
  • 1 tbsp lime zest plus additional for garnish
  • 1 tbsp orange juice
Instructions
  1. Mix together pretzel crumbs, sugar, and melted butter. Press into the bottom and up the sides of a 9-inch pie plate. Set aside.
  2. If using Cool Whip, skip to step 3. If using heavy cream, use an electric mixer to whip heavy cream to soft peaks.
  3. In a large separate bowl, stir together the sweetened condensed milk, lime juice, lime zest, and orange juice until well combined. Fold the whipped cream (or Cool Whip) gently into the lime mixture until just combined. Pour the filling into the prepared crust and sprinkle with additional lime zest.
  4. Freeze for at least 6 hours (or overnight).
  5. When ready to serve, allow pie to sit at room temperature for about 10 minutes. Slice with a sharp knife, dipping the knife into warm water in between slices.

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