Real Recipes From Real Home Cooks ®

margarita pie

(5 ratings)
Blue Ribbon Recipe by
Terrie Hoelscher
Harpers Ferry, WV

This is a great summer pie, with a neat 'twist' on the crust. It's simple, light, tart, and fruity ... and a great finish to a summer meal!

Blue Ribbon Recipe

What a lovely, refreshing pie! I love salty and sweet desserts. Thanks to the condensed milk and the pretzel crust, this super creamy pie has the right flavor balance. Can't wait to make this again soon.

— The Test Kitchen @kitchencrew
(5 ratings)
yield 8 serving(s)
prep time 25 Min
method No-Cook or Other

Ingredients For margarita pie

  • 1 1/4 c
    finely crushed (coarsely salted) pretzels
  • 1/2 c
    butter or margarine, melted
  • 1/4 c
  • 1 can
    fat-free sweetened condensed milk [not evaporated milk], 14 oz.
  • 3 tsp
    lime zest (grated lime peel, the green part only, not the white pith)
  • 1/4 c
    lime juice (I use two whole limes for the juice)
  • 1/4 c
    orange juice
  • 8 oz
    container of fat-free Cool Whip topping, thawed

How To Make margarita pie

  • Pretzels in a resealable bag.
    Pour about 2 cups (or more!) of small pretzel twists into the bag liner of a cereal box or a resealable bag.
  • Crushed pretzels in a bowl.
    Fold over the top edge of the bag so the crumbs won't escape, and crush pretzels to get 1-1/4 cups of rather finely crushed pieces. You might have to repeat this step using more pretzels, to get the 1-1/4 cups of crumbs. You can do this part in your food processor or with a food chopper, too.
  • Crust ingredients combined in a bowl.
    For the crust: Combine all crust ingredients in a medium bowl; toss well with a fork to combine all the butter with the crumbs.
  • Crust pressed into a pie plate.
    Press onto bottom and up the sides of a 9" pie plate. Set aside (I put mine in the refrigerator for several minutes, while I prepare the ingredients for the filling).
  • Zested lime in a bowl.
    Remember, the 'zest' is only the green outer layer of the lime skin... not the white, pithy part underneath the skin. Don't go too deep! Before zesting the lime, cut some tiny lime curls to use as a garnish on top of the pie later. Using a zester, or the small teeth on your box grater, zest the limes, to get 3 teaspoons. Set aside 2 tsp for the filling and leave 1 tsp out to use for garnish later.
  • Lime juice in a bowl.
    Using the same limes, prick holes in each with a fork. Set them in the microwave for about 20 seconds. Roll them gently on the countertop, then cut in half and squeeze the juice into a 1/4-cup measuring cup. Microwaving them will make them yield much more juice! Set juice aside.
  • Orange juice in a bowl.
    Pour 1/4-cup of orange juice; set aside.
  • Condensed milk, lime zest, and juices whisked together in a bowl.
    For the filling: combine milk, lime zest, and juices in a medium bowl. Stir well with a whisk to combine while pouring.
  • Folding whipped topping into filling.
    GENTLY fold in the whipped topping; folding to combine them thoroughly.
  • Filling spooned into pretzel crust.
    Spoon into crust. Garnish with your lime curls and a few small pinches of extra lime zest sprinkled on top.
  • Margarita Pie chilling in the fridge.
    Refrigerate until well-chilled, at least 30 minutes. Serves 8.