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Frozen Margarita Pie
Cool off with a slice of frozen sweet lime pie in a salty pretzel crust; a perfect marriage of salt, sweet and sour in every single bite.
Author:
Portlandia Pie Lady
Ingredients
Margarita Filling
1
lime
zested & juiced
6
tablespoons
lime juice (use juice from lime as part of the 6 tablespoons)
1
can
can sweetened condensed milk
1
cup
heavy whipping cream
2
tablespoons
powdered sugar
2
ounces
Mezcal Tequila
(optional - do not add if serving children)
1
prepared
9-inch pretzel crust
Pretzel Crust
1-1/2
cups
finely crushed pretzels (about 5 ounce bag before crushing)-use gluten-free pretzels for gluten-free pie
3
tablespoons
sugar
7
tablespoons
butter, melted
Instructions
Pretzel Crust
Preheat Oven to 350 F.
Combine the sugar with the crushed pretzels and using a fork, stir in the melted butter.
Press the crust mixture into a pie plate and bake for 8 minutes. Cool before adding filling.
Pie Filling & Assembly
In large bowl whisk by hand the lime zest, lime juice and sweetened condensed milk until well-blended. (Blend in tequila if using.)
In a separate bowl with an electric mixer (I like KitchenAid), whip the heavy cream and sugar until stiff peaks form (about 5 to 7 minutes).
Fold the lime mixture and whipped cream together and spread into cooled pretzel crust.
Place uncovered in freezer for about 3 hours or more. To serve: Let sit at room temp about 5 to 6 minutes before slicing. Serve Frozen.