Spiked Strawberry-Lime Ice-Cream Pie

[kaci]

Spiked Strawberry-Lime Ice-Cream Pie


This pie will soften quickly due to the alcohol content, which lowers the freezing temperature of the ice cream


4 cups pretzel twists
1/2 cup butter, melted
2 tablespoons granulated sugar
1 (1/2-gallon) container premium strawberry ice cream
1 (16-ounce) container fresh strawberries (1 quart), stemmed
1/2 cup powdered sugar
1 (6-ounce) can frozen limeade concentrate, partially thawed
1/2 cup tequila
1/4 cup orange liqueur
Garnishes: lime rind curls, fresh whole strawberries, pretzels
.
Process first 3 ingredients in a food processor until pretzels are finely
crushed. Firmly press mixture onto bottom of a lightly greased 10-inch
springform pan. Bake at 350 for 10 minutes. Cool completely in pan on a wire
rack.

Let strawberry ice cream stand at room temperature 20 minutes or until
slightly softened.

Process strawberries and powdered sugar in food processor until pureed,
stopping to scrape down sides.

Place ice cream in a large bowl; cut into large (3-inch) pieces. Fold
strawberry mixture, limeade concentrate, tequila, and orange liqueur into
ice cream until well blended. Spoon mixture into prepared crust in
springform pan. Freeze 3 hours or until firm. Let stand 10 minutes at room
temperature before serving. Garnish, if desired.

Note: For testing purposes only, we used Blue Bell Ice Cream and Triple Sec
orange liqueur.

Strawberry-Lime Ice-Cream Pie: Omit tequila and orange liqueur, and add 1
(6-ounce) can frozen orange juice concentrate, partially thawed. Proceed
with recipe as directed. Let stand 15 minutes at room temperature before
serving. Garnish, if desired.

Yield Makes 10 to 12 servings