It’s no big deal, but we just came up with the perfect summer dessert. If you like a good, chilled margarita to cool you off on hot (or stressful) days – frozen or on the rocks, no need to pick favorites – this is just the thing you need to make. It does require a little forethought, but trust us, this frozen margarita pie is more than worth it. Let’s start with the crust: we started with pretzels, since the saltiness is just like the salted rim of our favorite Mexican cocktail. If you wanted to put a more tropical spin on things, you could easily swap in macadamia nuts for the pretzels and have a light, nutty base for this dish. Regardless, the crust is delicious and goes perfectly with the creamy, frozen filling.
Speaking of which, this filling is AMAZING – and it really does taste just like a margarita, in large part thanks to the tequila, triple sec and lime juice we put in there. For those wanting to make this non-alcoholic, we got your back: you can skip the tequila and triple sec and use margarita mix instead – you still get the same great flavor! Once you get this mixture into the crust and pop it in the freezer, all you have to do is make it through the next couple hours while this thing firms up to perfection. We understand if you can’t wait that long and you need to get a scoopful, but your patience will pay off in the end. Slicing into a piece of this and getting a bite of salty-sweet margarita goodness is just about as good as it gets…you’ll see!
Frozen Margarita Pie
Ingredients
- Crust:
- 2 cups pretzel sticks
- 2 sheets graham crackers
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 cup sugar
- Filling:
- 1 (14 oz.) can sweetened condensed milk
- 1 (8 oz.) package frozen whipped topping
- 1/3 cup freshly squeezed lime juice
- 2 tablespoons tequila
- 1 1/2 tablespoons triple sec, optional
- Topping:
- lime zest
- whipped cream
- sea salt, optional
Preparation
- Preheat oven to 350º F and lightly grease a pie dish with non-stick spray.
- Combine pretzel sticks, graham crackers and sugar in food processor, then pulse until ground while drizzling in melted butter.
- Transfer mixture to pie dish and press gently into an even layer on the bottom and up the sides of dish.
- Bake for 8-10 minutes, or until crust is just browned. Remove from oven and let cool completely.
- Combine sweetened condensed milk, lime juice, tequila and triple sec in a large bowl, then fold in frozen whipped topping until incorporated.
- Pour mixture into cooled pretzel crust and freeze for at least 3-4 hours, or overnight.
- When ready to serve, remove from freezer for 5-10 minutes, then top with whipped cream, lime zest and sea salt, if using.
Recipe adapted from Saving Dessert