Frozen Margarita Pie: You need this. It’s freaking hot EVERYWHERE this summer (I wonder if Tatooine gets this hot?)!!! Well, you can cool off with a slice of frozen sweet lime pie decked out with a salty pretzel crust! (For a gluten-free pie just use gluten-free pretzels & your’re gold.) Your luscious slice of frozen margarita will stay cold and fairly frozen all the way to the last creamy morsel. And, much like the drink, there is a perfect marriage of salt, sweet and sour in every single bite.
You can use fresh squeezed lime or be the like the pie lady and use bottled juice. I used key lime juice and a little fresh squeezed, but only because I needed lime zest. I don’t always have the time or patience for fresh squeezed; do what works for you!
If Margarita/Lime is not your fave, but you want some good frozen pies, here go. Root Beer Float, Lemon Fluff, and Sidewalk Sundae.
If I didn’t mention how easy this is, it’s pretty darn easy. Once you have your pretzel crust baked and cooled you’re ready for the filling. Mix the lime juice, zest, and sweetened condensed milk by hand with a whisk until it’s blended. Beat the whipping cream to stiff peaks, fold in the lime-condensed milk mixture and spread into the crust. Pop it the freezer and in about 3 hours IT’S READY TO SERVE!
At this moment what’s left of my Frozen Margarita Pie is being heavily guarded by the husband; like’s it safe from me. Ha!
However, I WILL be saving the last slice for myself. Stay cool.
Frozen Margarita Pie
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.
