Margarita Pie with a Pretzel Crust
Dive into a slice of tropical bliss with this irresistible Margarita Pie with a Pretzel Crust! This no-bake lime pie brings a zesty twist to dessert time, blending creamy sweetened condensed milk with a splash of freshly squeezed lime and orange juice, and an optional hint of tequila for that signature margarita flavor. The star of this recipe is the salty-sweet pretzel crust, which adds a delightful crunch and perfectly balances the tangy filling. Topped with fluffy homemade whipped cream, a sprinkle of coarse sea salt, and fresh lime slices, this pie is as refreshing as it is indulgent. Quick to prepare and utterly delicious, it’s the perfect dessert for summer parties, Cinco de Mayo celebrations, or anytime you’re craving a taste of the tropics.
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Recipe Information
Ingredients
- 2 cups pretzels
- 1 stick unsalted butter, melted
- 0.25 cups granulated sugar
- 14 ounces sweetened condensed milk
- 0.5 cups lime juice, freshly squeezed
- 2 tablespoons orange juice, freshly squeezed
- 1 tablespoon tequila (optional)
- 1 teaspoon lime zest
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon coarse sea salt for garnish
- 4 pieces lime slices for garnish
Instructions
Preheat the oven to 350°F (175°C).
In a food processor, pulse 2 cups of pretzels until finely crushed. Alternatively, place pretzels in a sealed plastic bag and crush them with a rolling pin.
In a medium bowl, combine the crushed pretzels, melted butter, and granulated sugar. Mix until the pretzel crumbs are evenly coated and resemble wet sand.
Press the pretzel mixture firmly into the bottom and up the sides of a 9-inch pie dish. Use the bottom of a glass or measuring cup to ensure an even layer.
Bake the crust in the oven for 8 to 10 minutes, or until lightly golden. Remove and let cool completely.
In a large bowl, whisk together the sweetened condensed milk, lime juice, orange juice, tequila (if using), and lime zest until smooth and well combined.
Pour the filling into the cooled pretzel crust and spread evenly.
Chill the pie in the refrigerator for at least 4 hours, or overnight, to set.
Before serving, whip the heavy cream and powdered sugar together in a bowl until soft peaks form.
Spread or pipe the whipped cream over the top of the pie.
Garnish with a sprinkle of coarse sea salt and lime slices. Serve cold.
Nutrition Facts
Calories |
3528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.1 g | 268% | |
| Saturated Fat | 128.3 g | 642% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 622 mg | 208% | |
| Sodium | 3789 mg | 165% | |
| Total Carbohydrate | 360.8 g | 131% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 287.5 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1214 mg | 93% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1875 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
