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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
Ingredients
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
Instructions
- 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.
Recipe Notes
- 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
Nutrition
(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.
Kris
This sounds wonderful and I want to ace this for the 4th of July and was wondering instead of making as a pie if I could do it as bars and if so, what size of pan would you suggest.
Thank you.
Tricia Buice
Hi Kris. We actually turned this pie into bars. You can find the recipe here: Creamy Margarita Pretzel Bars Enjoy and Happy 4th of July!
nicola
Looks delicious. Thinking I’ll make this for an upcoming birthday party but might make it in a cupcake tin instead. Wondering how long to bake crust if I do that?
Tricia Buice
Hi Nicola – I love that you’re going to make cupcake sized Margarita Pies – such a great idea! I would still bake the crust for at least 5 minutes. You want the sugar to melt which will help hold the crust together. I would keep a close eye on it and if you start to smell it baking, take it out. Maybe test with one before making the whole batch? I bet they will be adorable. Are you using cupcake liners too? I don’t think you’ll need them since it is frozen, I bet they would pop out easily. Just be sure to lightly grease or spray the tins. You got me so excited about these – good luck! Let us know how it goes 🙂
Rachel
How did the cupcakes turn out?
Jackie Moran
This pie made a hugh hit at a family dinner. The crust is absolutely delicious as is the whole pie. My family wants to know when they get to eat it again. (All adults) Thank u for sharing.
Tricia Buice
Thank you Jackie – I appreciate the feedback – absolutely one of my favorites – super good party pie and great for Cinco De Mayo!
Sandi @the WhistleStop Cafe
The pretzels in the crust would just be the salty thing to compliment the sweet.<br />Easy as pie ~ <br /><br />Thanks for stopping by the WhistleStop Cafe kitchen… come again 🙂
Barefeet In The Kitchen
I love the difference pretzels make in a crust. This looks great!
Heather Holsey
Was wondering if this pie has to be frozen, or can you eat just chilled? Thanks!
Tricia Buice
Hi Heather. If you want to eat this pie right away, I recommend making individual parfaits. This pie is best sliced once frozen 🙂
The Slow Roasted Italian
Oh my heavens, what a divine treat! I love the pretzels in the crust, what great contrast!
Tanna at The Brick Street Bungalow
Just started a diet… and I am weakening already just looking at this! LOL! Salt and sweet. love it.