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Margarita Pie

Crust:

1 1/4 cup crushed pretzels

1/4 cup sugar

1/2 cup melted butter


Filling:

1/2 cup fresh lime juice

One 14-oz can sweetened condensed milk

Zest from 1 lime

2 tablespoons tequila

2 tablespoons triple sec

1 cup heavy whipping


Combine pretzel crumbs, sugar and melted butter. Press into 9-inch pie plate and chill in fridge while making filling.


Mix lime juice, sweetened condensed milk and zest in medium/large bowl. Stir in tequila and triple sec. Mix well and add whipping cream and 2 drops green food coloring (optional). 


Pour into chilled pie crust and freeze for 5 hours or overnight. Garnish with whipped cream and sliced limes.