Margarita Pie with Pretzel Crust

While planning a dinner for our friend and contractor Norman and his wife Romy, Martin, and his wife Christina, all dear friends, I wanted something different to serve as a dessert. It’s hot here as we’re in the summer/rainy season. So, what to make? I got a letter from a cousin of mine in Alabama and she had been entertaining, and it’s hot there too… and she made a Margarita Pie. She assured me it was easy, and cold and wonderful. I begged for the recipe and got it. And I will share it with all of you.

I add sliced strawberries on mine instead of more whipping cream. And I used our local wonderful lemons that “look” like limes but aren’t cause they have seeds and true limes don’t.

Hope you try it and it’s as yummy as I’ve sold it as being. It certainly is easy… no cooking, make ahead… and I’m serving mine in our local beautiful Margarita Glasses!!

Margarita Pie with Pretzel Crust

Ingredients
1/2 cup margarine
1/4 cup sugar
2-3 cups pretzels (to equal about 1 1/4 cups crushed)
1 (14 ounce) can sweetened condensed milk
1/3 cup lime juice
1 tablespoon tequila
1 tablespoon triple sec
4 drops food coloring, green (optional)
1 cup whipped cream
Topping: additional whipped cream

Directions
Pie Crust: Melt margarine and combine with sugar and pretzel pieces. Press into buttered 9 inch pie pan.

Filling: Combine condensed milk, lime juice, alcohol and food coloring. Fold in whipped cream. Cool whip can be substituted. Pour into pie crust and freeze for 4 hours.

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