Recipes for "frozen pie"

Preheat oven to 300 degrees F (150 degrees C).

In a small bowl mix together 1 1/2 cups crushed gingersnaps and 1 tablespoon sugar. Stir in melted butter or margarine. Press mixture evenly into a 9 inch pie plate. Bake for 15 minutes. Allow to cool.

In a medium bowl, combine pumpkin, 1 cup sugar, salt, ginger, cinnamon, and nutmeg. Stir until thoroughly mixed. Fold in whipped topping.

Spread ice cream in an even layer in bottom of cooled gingersnap crust. Pour pumpkin mixture over ice cream. Freeze at least 2 hours before serving. Garnish with whipped topping and crushed gingersnaps if desired.

Preheat the oven to 375 degrees F (190 degrees C).

Combine pretzels and sugar in a bowl; stir in melted margarine. Mix until evenly incorporated and moistened; press into the bottom and sides of a 9-inch pie plate.

Bake in the preheated oven until edges are lightly browned, about 5 minutes. Cool on a wire rack.

Combine sweetened condensed milk, limeade concentrate, tequila, orange liqueur, and green food coloring in a large bowl until well blended.

Beat cream in a separate glass or metal bowl with an electric mixer until soft peaks form. Lift the beater or whisk straight up: whipped cream should form soft mounds rather than a sharp peak. Fold whipped cream into condensed milk mixture. Spoon filling into cooled crust.

Cover pie with plastic wrap; freeze until firm, about 4 hours. Let stand at room temperature before serving for 10 minutes; garnish with lime slices.