1⅓ cups pretzels, crushed
¼ cup sugar
½ cup butter or margarine, melted
1 (21-ounce) can strawberry pie filling
½ to ⅔ cup frozen margarita mix, thawed
1 (8-ounce) carton Cool Whip, thawed
Grease 9-inch pie plate. In a medium bowl, combine 1¼ cup of the pretzels, sugar, and butter. Press evenly onto bottom and sides of prepared pie plate to form crust. In a large bowl, combine strawberry pie filling and margarita mix. Fold in Cool Whip. Spoon mixture into crust. Sprinkle with remaining pretzels. Freeze for about two hours until firm. Before serving, remove pie from freezer, and let stand 30 minutes at room temperature.
print it
To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.
From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
Us? An icon? Well, after 90 years and more than 2,000 issues celebrating North Carolina from mountains to coast, we hope you’ll agree that we’ve earned the title.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
