Margarita Pie



Ingredients:
2 cups miniature pretzel twists
2 tablespoons sugar
2 tablespoons margarine or butter
1 (6-oz.) can frozen limeade concentrate, slightly thawed
1 quart (4 cups) vanilla ice cream, slightly softened
1 teaspoon grated lime peel
3 tablespoons tequila
1 tablespoon orange-flavored liqueur

1
Heat oven to 375°F. 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 margarine; 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.
2
Bake at 375°F. for 5 to 7 minutes or until set. Place baked shell in freezer or refrigerator for 10 to 15 minutes to cool.
3
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.