Go Back
+ servings
Print Recipe
5 from 1 vote

Margarita pie with a pretzel crust

A wonderful light, creamy grown-up dessert that is incredibly easy to make with just a few tasty ingredients. Not too sweet, and not too boozy, this is a must make for all your summer parties!
Prep Time15 mins
Cook Time7 mins
Total Time22 mins
Course: Dessert
Cuisine: American
Keyword: pie, pretzel crust
Servings: 8 servings
Calories: 337kcal
Author: Tricia

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
  • 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.

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 information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 337kcal | Carbohydrates: 25g | Protein: 3g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 219mg | Potassium: 74mg | Fiber: 1g | Sugar: 11g | Vitamin A: 880IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 1mg