Some days there’s nothing better than a bowl of chips, salsa and an ice cold margarita. Or that’s what they say. I never order margaritas. I always order beer or wine with my chips because margaritas are more of a dessert and they fill you up and ruin the meal. Frozen Margarita Pie is perfect because it’s a cold margarita in pie-form!
Frozen Margarita Pie for Cinco de Mayo!
It’s a popular pie, but I noticed there were several different ways to make it and this one sounded particularly good. It’s originally from the late Jean Andrews, known in Austin as The Pepper Lady and the author of The Peppers Cookbook. I didn’t have Cinco de Mayo in mind when I started in on this, but it would be perfect for the occasion.
What Makes This Pie Good?
You may not have it on hand, but what makes this pie good is the combination of lime juice, lime zest, Triple Sec and Tequila. I am not an expert on Tequila, but this pie is an excuse to buy a really good brand.
Frozen Margarita Pie
- 5 1/2 tablespoons butter (80 grams)
- 1/4 cup sugar (50 grams)
- 1 ½ cups finely crushed pretzels (114 grams)
- 14 oz condensed milk (392 grams)
- 1/4 cup lime juice (60 ml)
- 1 teaspoon lime zest
- 2 tablespoons Triple Sec
- 2 1/2 tablespoons Tequila
- 1 cup heavy whipping cream
- Garnish: Sweetened whipped cream or whipped topping
- Melt the butter in a large microwave-safe bowl. Stir in the sugar and crushed pretzels. Press pretzel mixture across bottom and up sides of a greased glass pie plate. Keep chilled until ready to use.
- Make filling. In a large mixing bowl, stir together the condensed milk, lime juice, lime zest, Triple Sec and Tequila. Whip the cream with an electric mixer and fold the unsweetened whipped cream into the condensed milk mixture. Pour into pie shell.
- Freeze for about an hour or until firm, then wrap tightly in plastic wrap and freeze for 4 more hours. About a half hour before serving, remove from freezer and serve.
- Garnish with sweetened whipped cream.