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Margarita Pie

Margaritas are a tart cocktail made with tequila, orange liqueur, and lime juice. The drink’s origins likely derive from a drink called the “daisy,” a blend of alcohol, citrus juice, and grenadine served over shaved ice. Popular in the 1930s and 40s, daisies were made with gin, whiskey, and tequila. The Mexican-influenced drink became “margarita,” which is Spanish for daisy. This recipe combines fresh margarita flavor with the 1950s trend of chilled, no-bake desserts. These popular treats appeared when refrigerators became affordable and increasingly common in US homes. This pie has a salty pretzel crust to imitate the flavor contrasts of the drink, and pairs well with spicy foods. It’s also a refreshing choice during hot weather.

Recipe Servings: 10

Prep Time
20 minutes
+ 2 hours resting
Cook Time
Total Time
2 hours 20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal

Ingredients

  • Nonstick cooking spray, as needed to grease pan
  • 1¼ cups finely crushed pretzels
  • ⅔ cup butter, melted
  • ¼ cup granulated sugar
  • 14 oz sweetened condensed milk
  • ⅓ cup fresh-squeezed lime juice
  • 2–4 Tbsp tequila
  • 2 Tbsp triple sec
  • 1 cup whipping cream, whipped
  • Lime slices, for decoration

Directions

  1. Grease a 9-inch pie pan with nonstick cooking spray.
  2. In a small bowl, combine crushed pretzels, melted butter, and sugar.
  3. Press the pretzel mixture evenly around the bottom and sides of the pie plate for the crust. Refrigerate.
  4. In a large bowl, combine the sweetened condensed milk, lime juice, tequila, and Triple Sec.
  5. Fold in the whipped cream then pour the finished mixture into the prepared crust.
  6. Cover the pie and freeze for 4 hours, softening before serving, or refrigerate for 2 hours and serve immediately.
  7. Decorate with lime slices immediately prior to serving.

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