Spiked Strawberry Lime Ice-Cream Pie

(served at Over Forty Supper Club - September 23, 2006)

Makes 10-12 servings.
Prep:  20 minutes.  Bake:  10 minutes.
Stand:  30 minutes.  Freeze:  3 hours

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

4 cups pretzel twists
½ cup butter, melted
2 Tblsp. granulated sugar
1 (½ gallon) premium strawberry ice cream
1 (16 oz.) container fresh strawberries, stemmed
½ cup powdered sugar
1 (6 oz) can frozen limeade concentrate, partially thawed
½ cup tequila
¼ 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 lightly greased 10" springform pan.  Bake at 350 degrees for 10 minutes.  Cool completely on wire rack.

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

Process strawberries and powdered sugar in food processor until pureed, scraping down sides.

Place ice cream in large bowl and cut into large 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.

WITHOUT ALCOHOL:  Omit tequila and orange liqueur and add 1 (6 oz.) can frozen orange concentrate, partially thawed.  Proceed with recipe as directed.  Let stand 15 minutes at room temperature before serving.  Garnish, if desired.

(My own garnish):  I use Smuckers Magic Shell Chocolate Syrup (Freezes in Seconds) drizzled on top, and use tiny round pretzels.

Irene Coletta-Welch