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Just picked a load of strawberries. They are so juicy and sweet. I'll be checking the
- Thread starter dawnnys
- Start date
Lots and lots of recipes from this thread:
http://eat.at/swap/forum1/121652_Strawberries_oh_my__Favorite_recipes_requestedRusse
http://eat.at/swap/forum1/121652_Strawberries_oh_my__Favorite_recipes_requestedRusse
I'll start REC: Frozen Strawberry Margarita Pie...
FROZEN STRAWBERRY MARGARITA PIE
Serving Size: 8
Ingredients:
For crust:
1 1/4 cups graham cracker crumbs
2 tablespoons sugar
5 tablespoons unsalted butter, melted
For filling:
1 lb. strawberries, halved (3 1/2 cups)
1 tablespoon grated lime zest, (from 3 limes)
1/4 cup fresh lime juice, (from 2 limes)
1 14-ounce can sweetened condensed milk
2 tablespoons tequila
2 tablespoons triple sec, Cointreau, or other orange flavored liquor
1 1/2 cups heavy cream, chilled
garnish, small strawberries
Directions:
1. Make crust: Put oven rack in middle position and preheat oven to 350∞F.
2. Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a buttered 9-inch metal or glass pie plate (4-cup capacity).
3. Bake 10 minutes, then cool in pie plate on a rack, about 30 minutes.
4. Make filling: PurÈe strawberries, zest, lime juice, condensed milk, tequila, and liqueur in a blender until just smooth, then transfer to a large bowl.
5. Beat cream in another bowl with an electric mixer at medium speed until it just holds stiff peaks. Fold one third of cream into strawberry mixture gently but thoroughly to lighten, then fold in remainder in 2 batches.
6. Pour filling into crust, mounding it slightly, and freeze, uncovered, until firm, about 4 hours. Remove from freezer and let soften in refrigerator, about 40 minutes, before serving (pie should be semisoft).
Notes:
NOTES : ïPie can be frozen up to 3 days, covered with plastic wrap after 4 hours and then wrapped in heavy-duty foil.ïPie can also be made in a 9-inch (24-cm) springform pan. Press crumb mixture onto bottom and 1 inch up side of pan.
FROZEN STRAWBERRY MARGARITA PIE
Serving Size: 8
Ingredients:
For crust:
1 1/4 cups graham cracker crumbs
2 tablespoons sugar
5 tablespoons unsalted butter, melted
For filling:
1 lb. strawberries, halved (3 1/2 cups)
1 tablespoon grated lime zest, (from 3 limes)
1/4 cup fresh lime juice, (from 2 limes)
1 14-ounce can sweetened condensed milk
2 tablespoons tequila
2 tablespoons triple sec, Cointreau, or other orange flavored liquor
1 1/2 cups heavy cream, chilled
garnish, small strawberries
Directions:
1. Make crust: Put oven rack in middle position and preheat oven to 350∞F.
2. Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a buttered 9-inch metal or glass pie plate (4-cup capacity).
3. Bake 10 minutes, then cool in pie plate on a rack, about 30 minutes.
4. Make filling: PurÈe strawberries, zest, lime juice, condensed milk, tequila, and liqueur in a blender until just smooth, then transfer to a large bowl.
5. Beat cream in another bowl with an electric mixer at medium speed until it just holds stiff peaks. Fold one third of cream into strawberry mixture gently but thoroughly to lighten, then fold in remainder in 2 batches.
6. Pour filling into crust, mounding it slightly, and freeze, uncovered, until firm, about 4 hours. Remove from freezer and let soften in refrigerator, about 40 minutes, before serving (pie should be semisoft).
Notes:
NOTES : ïPie can be frozen up to 3 days, covered with plastic wrap after 4 hours and then wrapped in heavy-duty foil.ïPie can also be made in a 9-inch (24-cm) springform pan. Press crumb mixture onto bottom and 1 inch up side of pan.