Serves: 8
Total Calories: 454
1. Heat oven to 375°F. Spray 9-inch pie pan with nonstick cooking spray.
2. In food processor bowl with metal blade or blender container, process pretzels until crumbs form. Add sugar process with on/off pulses to mix. Add margarine mix well. With machine running, add 2 tablespoons of the limeade concentrate, processing until well mixed. Place mixture in sprayed pan. With back of spoon, press mixture firmly in bottom and up sides of pan.
3. Bake at 375°F. for 5 to 7 minutes or until set. Cool baked shell in freezer or refrigerator for 10 to 15 minutes.
4. Meanwhile, in food processor bowl with metal blade or large bowl for electric mixer, combine remaining limeade concentrate, ice cream, lime peel, tequila and liqueur process or mix just until blended. Spoon into cooled baked shell. Freeze 2 hours or until firm.
Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 280 * Calories from Fat: 70 * % Daily Value: Total Fat: 8 g 12% * Saturated Fat: 3 g 15% * Cholesterol: 25 mg 8% * Sodium: 380 mg 16% * Total Carbohydrate: 43 g 14% * Dietary Fiber: 1 g 3% * Sugars: 26 g * Protein: 5 g * Vitamin A: 6% * Vitamin C: 4% * Calcium: 8% * Iron: 6% * Dietary Exchanges: 1 1/2 Starch, 1 1/2 Fruit, 1 1/2 Fat or 3 Carbohydrate, 1 1/2 Fat
This Margarita Pie recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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