School has started again here, but the 90+ degree temperatures have us hanging on to every bit of that summer feeling while we still can. I find myself longing for two things from summer my family loves – frozen treats and beach vacations. If you can’t have both, make a dessert that reminds you of the beach!
This Frozen Margarita Pie reminds me of something I’d eat at an ocean-side restaurant with sand on my feet – I could live in a place like that! The pretzel crust on this pie really makes the difference by supplying that ‘salt on the rim’ flavor of your favorite sweet margarita. Make. Enjoy. Close your eyes and dream of the ocean. ~Tracy
Ingredients for crust:
- ~5 T. melted butter
- ~¼ c. sugar
- ~2 c. pretzel sticks, crushed
- ~4 squares or two sheets of graham crackers, crushed
Ingredients for filling:
- ~1 14 oz. can sweetened condensed milk
- ~1/3 c. fresh squeezed lime juice
- ~¼ c. limeade concentrate (such as Minute Maid)
- ~2 T. tequila
- ~1 ½ T. triple sec
- ~1 c. heavy whipping cream, whipped
Ingredients for topping:
- ~1 T. lime zest
- ~whipped cream for garnish
Instructions for crust:
- Preheat the oven to 350°F.
- Mix melted butter, sugar, crushed pretzels and crushed graham crackers together. I use a big Ziploc baggie for this and simply knead the ingredients until well combined.
- Press the mixture in the bottom and up the sizes of a 9” glass pie plate, forming an even layer.
- Bake for 7 to 10 minutes; set aside the crust and allow it to completely cool.
Instructions for the filling:
- Squeeze the juice from limes (usually 3 to 5 limes) until you have 1/3 c. fresh lime juice.
- In a large bowl, combine lime juice, sweetened condensed milk, limeade concentrate, tequila and triple sec.
- Gently fold in the whipped cream until all ingredients are incorporated.
- Pour all ingredients into cooled crust and smooth.
- Sprinkle the top with 1 T. lime zest.
- Freeze at least 4 hours but overnight is preferable.
- To help release the frozen crust from the dish, you can place the dish in a very shallow dish of warm (not hot) water.
- Top with a dollop of whipped cream before serving if desired.
Ingredients
Ingredients
Crust:
- ~5 T. melted butter
- ~¼ c. sugar
- ~2 c. pretzel sticks, crushed
- ~4 squares or two sheets of graham crackers, crushed
Filling:
- ~1 14 oz. can sweetened condensed milk
- ~1/3 c. fresh squeezed lime juice
- ~¼ c. limeade concentrate (such as Minute Maid)
- ~2 T. tequila
- ~1 ½ T. triple sec
- ~1 c. heavy whipping cream, whipped
Topping:
- ~1 T. lime zest
- ~whipped cream for garnish
Instructions
For the crust:
- Preheat the oven to 350°F.
- Mix melted butter, sugar, crushed pretzels and crushed graham crackers together. I use a big Ziploc baggie for this and simply knead the ingredients until well combined.
- Press the mixture in the bottom and up the sizes of a 9” glass pie plate, forming an even layer.
- Bake for 7 to 10 minutes; set aside the crust and allow it to completely cool.
For the filling:
- Squeeze the juice from limes (usually 3 to 5 limes) until you have 1/3 c. fresh lime juice.
- In a large bowl, combine lime juice, sweetened condensed milk, limeade concentrate, tequila and triple sec.
- Gently fold in the whipped cream until all ingredients are incorporated.
- Pour all ingredients into cooled crust and smooth.
- Sprinkle the top with 1 T. lime zest.
- Freeze at least 4 hours but overnight is preferable.
- To help release the frozen crust from the dish, you can place the dish in a very shallow dish of warm (not hot) water.
- Top with a dollop of whipped cream before serving if desired.
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