Margarita Pie
(Makes 8 servings)
Ingredients:
1 15-ounce package folded refrigerated unbaked piecrust (2 crusts), at room temperature
1 teaspoon all-purpose flour
3 cups vanilla ice cream
1/3 cup frozen margarita mix concentrate, thawed
2 tablespoons tequila (optional)
1½ cups lime sherbert
Whipped cream (optional)
Silvered lime peel (optional)
Edible flowers, such as strawberry blossoms and leaves (optional)
Instructions:
Trim one of the piecrusts to a 9-inch circle. Sprinkle one side of the crust with flour. Center the circle, flour side down, in the bottom of a 9-inch pie plate. Using a fluted round cutter, cut the remaining piecrust into twenty 2-inch rounds. Brush the edge of crust in pie plate with water.
Arrange and overlap the 2-inch rounds around edge of piecrust to form a rim; press rounds to the edge of piecrust circle to seal. With fork, prick bottom and sides of piecrust.
Cover piecrust edge with foil. Bake in a 450° oven for 7 minutes. Remove foil; bake for 5 to 6 minutes more or till golden. Cool thoroughly on a wire rack.
In a medium bowl, stir vanilla ice cream just enough to soften. Stir in margarita mix. Return to freezer; freeze till nearly firm.
In a small bowl stir the tequila (if using) into the lime sherbet to soften. Return to the freezer; freeze till nearly firm.
To assemble pie, randomly drop spoonfuls of lime sherbet into ice cream mixture, folding with a spatula just to marble slightly. Do not overmix. If mixture seems soft, return to freezer and freeze till nearly firm. Gently transfer ice cream mixture to pie shell, spreading evenly. Cover and freeze for 4 hours or till firm.
Let pie stand at room temperature about 20 minutes before serving. Cut into wedges. If you like, garnish with whipped cream, lime peel slivers, and edible flowers.