Some days there’s nothing better than a bowl of chips, salsa and an ice cold margarita. Or that's what they say. I never order margaritas. I always order beer or wine with my chips because margaritas are more of a dessert and they fill you up and ruin the meal. Frozen Margarita Pie is perfect because it’s a cold margarita in pie-form!
Frozen Margarita Pie for Cinco de Mayo!
It’s a popular pie, but I noticed there were several different ways to make it and this one sounded particularly good. It's originally from the late Jean Andrews, known in Austin as The Pepper Lady and the author of The Peppers Cookbook. I didn’t have Cinco de Mayo in mind when I started in on this, but it would be perfect for the occasion.
What Makes This Pie Good?
You may not have it on hand, but what makes this pie good is the combination of lime juice, lime zest, Triple Sec and Tequila. I am not an expert on Tequila, but this pie is an excuse to buy a really good brand.
Pretzel Crust
When I first made this pie I used about 5 ½ tablespoons of butter, but I've since increased it to 8 tablespoons so it will hold together better. You don't have to bake the crust, but if you'd like to bake it you can. Just bake at 350 degrees F for about 10 minutes. Also, I've seen a lot of versions with brown sugar, so if you'd like you can brown instead of granulated for more flavor.
Recipe
Frozen Margarita Pie
Ingredients
- 8 tablespoons butter (80 grams)
- 3 tablespoons sugar (40 grams)
- 1 ½ cups finely crushed pretzels (160 grams)
- 14 oz condensed milk (392 grams)
- ¼ cup lime juice (60 ml)
- 1 teaspoon lime zest
- 2 tablespoons Triple Sec
- 2 ½ tablespoons Tequila
- 1 cup heavy whipping cream
- Garnish: Sweetened whipped cream or whipped topping
Instructions
- Melt the butter in a large microwave-safe bowl. Stir in the sugar and crushed pretzels. Press pretzel mixture across bottom and up sides of a greased glass pie plate. Keep chilled until ready to use. If you'd like to bake it, bake at 350F for about 10 minutes and let cool completely.
- Make filling. In a large mixing bowl, stir together the condensed milk, lime juice, lime zest, Triple Sec and Tequila. Whip the cream with an electric mixer and fold the unsweetened whipped cream into the condensed milk mixture. Pour into pie shell.
- Freeze for about an hour or until firm, then wrap tightly in plastic wrap and freeze for 4 more hours. About a half hour before serving, remove from freezer and serve.
- Garnish with sweetened whipped cream.
Deanna says
Did you use regular pretzels or salted pretzels?
Thanks! Can't wait to make this next week for Cinco de Mayo 🙂
Emily says
Sounds refreshing!
Elyse says
Ooo, Anna, this pie sounds delicious. I love your use of triple sec. My boyfriend Todd and my anniversary is on Cinquo de Mayo, so I might just have to make this pie in celebration 🙂 (Oh, and I'm with you: I love margaritas, but they're the fastest way to fill up and ruin your dinner!)
Rawley says
I love this pie--especially plopped on my lap with a fork in my hand. Mmmmm...
LilSis says
What a great recipe! I totally agree with you about a Margarita being like a dessert. I'm a beer girl myself. (I hate to admit it, but for my birthday, my husband got me a tank that says 'beer girl'.)
For dessert, this is perfect! And, lucky for me, it doesn't require baking. I actually think I might be able to handle this. You're right, it would be great for Cinco de Mayo! Thanks!
Sara says
This sounds great! I love the idea of using pretzels for the crust.