Try to overlook the melty pie in the picture to the left. I am a HIGHLY impatient person, especially when it comes to food, and barely waited the 2 hours I was supposed to before I dug into the pie. Therefore, it wasn't quite as set as it should have been and doesn't quite look too pretty!
I had high hopes for this pie - ice cream: good, limeade: good, tequila: gooood! So I'm sorry to say I was a little disappointed in it. It was pretty tasty, don't get me wrong. And I WILL finish off the whole thing myself. I guess I was just expecting more of something. I didn't put in the orange-flavored liquer that the recipe called for because I didn't have any at home and I didn't feel like buying a whole bottle for the tablespoon it called for. So maybe that's why the taste was off? I got the recipe from http://www.pillsbury.com/ and it had high reviews, so I guess I thought it would be more 'wow'.
I think part of the problem was the crust. It wasn't as flavorful as I would have liked and I think if I were to ever make this again, I'd go with a graham cracker crust as opposed to this homemade pretzel one. The other problem with the crust is, because you have to keep the pie in the freezer, there's no crunch or crispness to it, which I like in a crust.
Oh well, it was a nice pie warm up before The Real Pie Club officially kicks off next week. Don't ask me to explain the RPC because then I'd have to kill you.
2 cups miniature pretzel twists
2 Tbsp. sugar
2 Tbsp. butter
1 6 oz. can frozen limeade concentrate, slightly thawed
1 qt. vanilla ice cream, slightly softened
1 tsp. grated lime peel
3 Tbsp. tequila
1 Tbsp. orange-flavored liquer
Heat oven to 375 degrees. In food processor bowl with metal blade or blender container, process pretzel twists until crumbs form. Add sugar; process with on/off pulses to mix. Add butter; mix well. With machine running, add 2 tablespoons of the limeade concentrate, processing until well mixed. Place mixture in ungreased 9-inch pie pan. With back of spoon, press mixture firmly in bottom and up sides of pan.
Bake for 5 to 7 minutes or until set. Place baked shell in freezer or refrigerator for 10 to 15 minutes to cool.
Meanwhile, in clean food processor bowl with metal blade or large bowl for electric mixer, combine ice cream, remaining limeade concentrate, lime peel, tequila and liqueur; process or mix just until blended. Spoon into cooled baked shell. Freeze 2 hours or until firm.