Get out the easy button because this pie is just that, easy and delicious. It's light, creamy, not too sweet, not too boozy, and since it's a frozen pie, it's a perfect dessert on a hot summer night. The pretzel crust is crispy, a little salty and slightly sweet. You really taste all the flavors in this pie. And you know I wouldn't just tell you this without checking with my senior taste tester first. Traveling husband declared it delicious and said it tastes just like a Margarita. If you prefer to skip the alcohol use equal amounts of orange juice instead!
For the crust I used a combination of pretzel sticks, graham crackers, butter and sugar.
Add the pretzels and crackers to the food processor and pulse until crumbly.
Melt the butter in a medium mixing bowl. I used 50% power for 1 minute in the microwave.
Toss in the sugar and mix well.
Now add the crushed pretzels and graham crackers to the butter sugar mixture.
Mix well and press into the bottom and up the sides of a greased 9-inch pie plate. Bake in a preheated 350 degree oven for 7 minutes. You're not trying to brown the crust so don't over bake. Cool completely before filling. I put mine in the freezer after it cooled a while to expedite the process.
For the filling you will need fresh limes, 1 can of sweetened condensed milk, heavy whipping cream (or Cool Whip) tequila and triple sec. You can also add a few drops of green food coloring if desired.
Beat the whipping cream with an electric mixer until stiff. I usually put the small mixing bowl and the beaters in the refrigerator a couple of hours before making whipped cream. This extra step helps the cream achieve a good fluff. Set aside.
Juice 2 limes or enough to make 1/3 cup fresh lime juice.
Add the condensed milk, lime juice, tequila and triple sec to a medium sized mixing bowl. Whisk until blended.
Gently fold in the whipped cream.
Pour the filling into the cooled pie crust. That's it! Pop it in the freezer for at least 4 hours or overnight.
Top with a little sweetened cream or lime zest before serving.
So very refreshing! This pie can be kept in the freezer for a long time and brought out when you need a last minute dessert. I found it best to slice frozen, then allow it to thaw for 5 to 10 minutes before serving.
Gotta love an easy pie!
Margarita pie with a pretzel crust
For the crust:
1/2 cup butter, melted
1/4 cup sugar
2 cups pretzel sticks
2 sheets of graham crackers (or four squares)
1 (14 ounce) can sweetened condensed milk
1/3 cup fresh lime juice
1 tablespoon plus 1 teaspoon tequila
1 tablespoon plus 1 teaspoon triple sec
1 cup heavy whipping cream, whipped
(8 ounces Cool Whip may be substituted)
3 drops green food coloring (optional)
sweetened whipped cream if desired
Preheat oven to 350 degrees. Lightly spray a 9-inch pie plate with Pam, set aside. In a food processor, pulse the pretzels and graham crackers until crushed. You will need enough to measure 1 1/4 cups of crushed pretzels and crackers. Combine the melted butter and sugar. Add the crushed pretzels and crackers, mix well. Press the mixture into the bottom and up the sides of the prepared pie plate. Bake for 7 minutes in a preheated oven at 350 degrees. Cool completely.
In a small mixing bowl, beat heavy whipping cream until stiff with an electric mixer. In a medium mixing bowl combine the condensed milk, lime juice, tequila and triple sec. Add the food coloring if desired (I did not use). Gently fold the whipped cream into the condensed milk mixture until blended. Do not beat or whisk. Pour the filling into the prepared crust and freeze at least 4 hours (overnight works best). Garnish with fresh lime zest and/or whipped cream.
This pie is best cut when frozen and allowed to rest for 5-10 minutes before serving.
Thanks so much for stopping by!