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Frozen Margarita Pie with a Pretzel Crust ~ a wonderful light and creamy grown-up dessert that is incredibly easy to make with just a few tasty ingredients. This is a must make for all your summer parties!
Get out the easy button because this Margarita pie with a pretzel crust 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. We loved this pie so much, we turned it into Creamy Margarita Pretzel Bars too!
The pretzel crust is crispy, a little salty and slightly sweet.
You really taste all the flavors in this Margarita 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!
Made with just a few simple ingredients, it can be on your weekend menu in no time!
So very refreshing! Properly wrapped, 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!
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Margarita pie with a pretzel crust
For the crust:
- 5 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- 2 cups pretzel sticks
- 2 sheets of graham crackers (four squares)
For the filling:
- 1 (14 ounce) can sweetened condensed milk
- ⅓ cup fresh lime juice
- 2 tablespoons tequila
- 1 ½ tablespoons triple sec
- 1 cup heavy whipping cream, whipped
- 3 drops green food coloring, optional
For the topping:
- ½ cup whipping cream
- 2 tablespoons powdered sugar
- Lime zest for garnish
- Preheat oven to 350°F. 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 ¼ 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. Do not press too hard or it will be difficult to eat with a fork once frozen. Bake for 7-10 minutes in a preheated oven at 350°F. Cool completely. If the crust slumps in the pan while baking, use a spoon to press the hot crust up the sides of the pan. Again, don't press to hard as it is best not overly compacted.
- In a small mixing bowl, beat 1 cup 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 decorate with sweetened whipped cream.
- This pie is best cut when frozen and allowed to rest for 5-10 minutes before serving.
- Once frozen, transfer the pie to a container with a tight fitting lid or wrap to prevent freezer burn. You can also slice the frozen pie and place the pieces in an airtight container to store.
- Substitute equal parts orange juice if you don't care for the tequila and triple sec.
- Recipe updated April 2017
(post and photos updated April 2017)
If you love Margaritas too, you might like these Margarita Cookies with Salty Sweet Tequila Glaze ~ from Love From The Oven. There’s nothing like a cool and refreshing real-deal Margarita like this recipe from A Spicy Perspective. And be sure to check out these easy Shortcut Margarita Cupcakes with Cream Cheese Lime Frosting from Boulder Locavore and don’t forget these adorable Mini Margarita Cheesecakes ~ from Reluctant Entertainer.