Ww 5 Points Margarita Pie Food

MARGARITA PIE

Steps:

• Preheat oven to 375°F. To make crust, in a food processor or blender, process pretzels into crumbs; add sugar and pulse until combined. Add butter; mix well. With machine running, add 2 tablespoons limeade concentrate; process until well-mixed.
• Spoon crust mixture into an ungreased 9-inch pie plate. With back of a spoon, press mixture firmly into bottom and up sides of pan to form a pie shell. Bake until set, about 5 minutes; place in freezer for 10 minutes to cool.
• Meanwhile, in a clean food processor or electric mixer, combine ice cream, remaining limeade concentrate, tequila and liqueur; process or mix until just blended. Spoon ice cream mixture into cooled pie shell and sprinkle with lime zest. Freeze for 2 hours before cutting into 8 pieces. Yields 1 slice per serving.

MARGARITA PIE

Steps:

• Preheat oven to 375 ºF. In a food processor or blender, crush pretzel twists until crumbs form. Add sugar; pulse until combined. Add margarine and mix well. With machine running, add 2 tablespoons of the limeade concentrate, processing until well mixed.
• Place mixture in an ungreased 9-inch pie plate. With back of spoon, press mixture firmly into bottom and up sides of pan to form pie shell. Bake at 375 ºF until set, about 5 minutes. Place in freezer for 10 minutes to cool.
• Meanwhile, in a clean food processor or electric mixer, combine ice cream, remaining limeade concentrate, tequila and liqueur; process or mix until just blended. Spoon into cooled pie shell and sprinkle with lime zest. Freeze for 2 hours before cutting into 8 slices.

MARGARITA PIE

Steps:

• For the crust: Preheat the oven to 350 degrees F. Process the graham crackers and sugar in a food processor to a fine crumb. Add the melted butter and tequila, and pulse until moist. Press the crumbs into a 9-inch pie plate, and bake until firm, 12 to 15 minutes. Let the crust cool completely on a wire rack.
• For the filling: Whisk together the condensed milk, limeade, tequila, lime juice, liqueur and salt in a large bowl until smooth and combined. Beat the cream with an electric mixer fitted with a whisk attachment on medium-high speed in another large bowl until stiff peaks form. Reduce the speed to low, and drizzle in the condensed milk mixture. Return the mixer to medium-high, and beat until the mixture is completely incorporated and fluffy, about 30 seconds, stopping to scrape down the side of the bowl if necessary. Transfer the filling to the cooled crust, cover loosely with plastic wrap and freeze until firm, at least 6 hours or overnight.
• Transfer the pie to the refrigerator 30 minutes before serving. Garnish with lime wedges dipped in salt, and serve.

WW 5 POINTS - MARGARITA PIE

Steps:

• Preheat oven to 375°F.
• In a food processor or blender, crush pretzel twists until crumbs form.
• Add sugar; pulse until combined.
• Add margarine and mix well.
• With machine running, add 2 tablespoons of the limeade concentrate, processing until well mixed.
• Place mixture in an ungreased 9-inch pie plate.
• With back of spoon, press mixture firmly into bottom and up sides of pan to form pie shell.
• Bake at 375°F until set, about 5 minutes. Place in freezer for 10 minutes to cool.
• Meanwhile, in a clean food processor or electric mixer, combine ice cream, remaining limeade concentrate, tequila and liqueur; process or mix until just blended. Spoon into cooled pie shell and sprinkle with lime zest. Freeze for 2 hours before cutting into 8 slices.

MARGARITA PIE

Steps:

• For the crust: In a medium mixing bowl mix crushed pretzels with butter and press into 9-inch pie pan.
• For the filling: In a small saucepan combine 1/2 of the limeade and gelatin, heat until dissolved and cool completely. Combine remaining limeade, condensed milk, gelatin mixture and zest in a large bowl. In a separate mixing bowl, whip cream until soft peaks form. Fold whipped cream into milk mixture and mound into crust. Chill 2 hours and garnish with candy lime slices.

MARGARITA/KEY LIME PIE

Steps:

• The combined recipe makes 2 crusts, so either use 2 graham cracker pie crusts, or if you’re ambitious, make 2 pretzel crusts (double the ingredients for the crust and pat into 2 pie pans).
• Make the 2 Key Lime pies first- they’ll seem shallow, but remember you’re going to top them with Margarita topping.
• Cool pies.
• Make the Margarita Pie filling, spread over the top of the Key Lime pies, then chill.
• Key Lime Pie Directions:.
• Beat egg yolks until light and lemon colored.
• Add lime juice.
• Stir in milk, sour cream and food coloring.
• Pour into pie crust.
• Bake 15 minutes in 325 degree oven.
• Chill.
• Margarita Pie Directions:.
• Crust: In small saucepan, melt margarine; stir in pretzel crumbs and sugar.
• Mix well.
• Press crumbs on bottom and up side of buttered 9 pie plate; chill.
• Filling: In large bowl, combine Eagle Brand, lime juice, tequila and triple sec.
• Blend well.
• Fold in whipped cream.
• Turn into prepared crust.
• Freeze or chill until firm.
• Before serving, garnish with whipped cream and pretzels, if desired.
• Refrigerate or freeze leftovers.

FROZEN STRAWBERRY MARGARITA PIE

Steps:

• Lightly coat a 9-inch pie plate with nonstick spray. Line a rimmed baking sheet with foil.
• Thinly slice 3/4 cup strawberries, set aside. Cut remaining berries in half; toss with sugar and spread on lined sheet. Freeze about 30 minutes until partially frozen.
• Crust: Process pretzels and sugar in food processor to make fine crumbs. Add butter, pulse until blended. Press evenly over bottom and sides of pie plate. Freeze 10 minutes, or until firm.
• Clean processor. Add sugared halved strawberries; process until pureed. Add remaining ingrediensts (except sliced berries); pulse until smooth. Transfer to a bowl, stir in sliced strawberries.
• Spoon into crust and freeze uncovered at least 6 hours. Wrap airtight and freeze at least 2 hours more.
• To serve, refrigerate about 15 minutes for easier slicing.

BAKED MARGARITA PIE

Steps:

• Preheat oven to 450 F and have ready a premade graham cracker pie shell (either 9" or slightly larger) or if you prefer, a baked& cooled regular pie pastry.
• Whisk together the margarita mixer, the eggs, and the sweetened condensed milk until smooth.
• Pour into the pie shell and bake for about 10-15 minutes, or until pie is almost set and the top is getting bubbly and edges of filling are just beginning to brown.
• I placed a pie shield over the crust edges to keep them from overbrowning- if you do not have one, you can cover the crust edges with some foil.
• Set pie onto a wire rack to cool to room temperature, then cover and place in fridge until fully cooled, at least 1 hour.
• Before serving, garnish with whipped cream.

WW 5 POINTS CORN DOGS

Steps:

• Preheat oven to 375 degrees.
• Coat a large baking sheet with cooking spray.
• Unroll cornbread twists and separate into 8 equal parts using dough perforations as a guide (each of the 8 pieces will contain 2 cornbread twists).
• Pinch together the existing perforations between thumbs to make 8 polid pieces.
• Roll each pieces into a 4x5" rectangle.
• Spread 1 t. of mustard on each rectangle.
• Place hot dogs on rectangles, roll up and pinch the ends in a seal.
• Place egg whites and breadcrumbs in separate shallow dishes.
• Roll corn dogs first in egg whites, then in breadcrumbs, turning to coat.
• Transfer corn dogs to prepared baking sheet.
• Bake until golden brown, about 25 minutes.