Margarita Pie with Pretzel Crust

Ingredients for the Pretzel Crust:

1 1/2 cups pretzel crumbs (from about 3 cups of pretzels)
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
Ingredients for the Margarita Filling:

1 can (14 ounces) sweetened condensed milk
1/2 cup freshly squeezed lime juice
2 tablespoons orange liqueur (e.g., Triple Sec)
2 tablespoons tequila (optional for an adult version)
Zest of 1 lime
1 cup heavy whipping cream
Lime slices and pretzels for garnish


Preheat your oven to 350°F (175°C).
In a medium mixing bowl, combine the pretzel crumbs, granulated sugar, and melted unsalted butter until the mixture resembles wet sand.
Press the pretzel mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust.
Bake the pretzel crust in the preheated oven for about 10 minutes, then remove it from the oven and let it cool completely.
In a separate mixing bowl, whisk together the sweetened condensed milk, freshly squeezed lime juice, orange liqueur, and tequila (if using) until well combined.
Stir in the lime zest into the lime mixture, infusing it with a zesty citrus aroma.
In another mixing bowl, whip the heavy whipping cream until stiff peaks form.
Gently fold the whipped cream into the lime mixture, creating a light and airy margarita filling.
Pour the margarita filling into the cooled pretzel crust, spreading it out evenly.
Refrigerate the Margarita Pie for at least 4 hours, or overnight, to allow the flavors to meld and the pie to set.
Before serving, garnish the pie with lime slices and pretzels for an extra touch of tropical fiesta.
Get ready to savor the refreshing and zesty flavors of this Margarita Pie with Pretzel Crust—an irresistible dessert that adds a delightful twist to your summer celebrations!

Prep Time: 25 minutes | Baking Time: 10 minutes | Chilling Time: 4 hours (minimum) | Total Time: 4 hours and 35 minutes | Kcal: 320 kcal per slice | Servings: Approximately 8 slices

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