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:
- ½ cup butter, melted
- ¼ cup sugar
- 2 cups pretzel sticks
- 2 sheets of graham crackers (or four squares)
- 1 (14 ounce) can sweetened condensed milk
- ⅓ 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)
- Lime zest
- 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 1¼ 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!