Salted Margarita Pie

1/2 cup unsalted butter
1/4 cup granulated sugar
1 1/4 cups crushed pretzels

1 14-oz. can sweetened condensed milk
1/3 cup of freshly squeezed key lime juice
2 ounces tequila
1 ounce triple sec
1 teaspoon freshly grated lime zest
4-6 drops green food coloring (optional)
2 cups whipped cream
Fleur de sel,* for garnish
Whipped Cream, for garnish
Lime zest, for garnish

Preheat oven to 350°F.

Put the pretzels into the work bowl of a food processor and pulse until they have been reduced to fine crumbs. Add sugar and melted butter, and pulse until combined. Press into a nine-inch pie pan. Bake in preheated oven for 10 minutes, remove from oven and allow to cool.

In a large mixing bowl whisk together condensed milk, lime juice, tequila, triple sec, zest, and food coloring (if desired). In a separate bowl whip cream to stiff peaks. Fold whipped cream into filling mixture. Pour into pie crust and freeze for a minimum of 4 hours.

Serve topped with whipped cream, a sprinkling of lime zest, and a sprinkling of fleur de sel.

*If you don’t have Fleur de sel you can use margarita salt.

If you prefer to enjoy your key lime juice in cheesecake form, then you must try this mouthwatering Key Lime Cheesecake.

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