Strawberry Daiquiri Pie

The daiquiri was named for a small town in Cuba by an American mining engineer working there. He decided the locally grown limes would improve the flavor of the poor quality local rum. Now the daiquiri has become the most popular rum drink in America.

Recipe by Pillsbury

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Prep Time

25min

Total Time

2hrs25min

CRUST
1 (15-oz.) box Pillsbury® Refrigerated Pie Crusts
FILLING
1 (10-oz.) pkg. frozen strawberries in syrup
1 (6-oz.) can frozen limeade concentrate
3 tablespoons rum
1 quart (4 cups) fat-free vanilla ice cream, slightly softened

Heat oven to 450°F. Prepare pie crust as directed on package for one-crust baked shell in 9-inch pie pan. Bake at 450°F. for 9 to 11 minutes or until light golden brown. Cool baked shell in freezer or refrigerator for 10 to 15 minutes.
In food processor bowl with metal blade or blender container, combine strawberries, limeade concentrate and rum; process until well blended.
Spoon ice cream into food processor bowl; process with on/off turns until blended. (If blender was used for strawberry mixture, spoon strawberry mixture and ice cream into large bowl for electric mixer; mix until well blended). Spoon filling into cooled baked shell. Freeze at least 2 hours or until set. If desired, garnish with fresh strawberries.