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
1 1/4 cfinely crushed (coarsely salted) pretzels
1/2 cbutter or margarine, melted
14 ozfat-free sweetened condensed milk [not evaporated milk]
3 tsplime zest (grated lime peel, the green part only, not the white pith)
1/4 clime juice (I use two whole limes for the juice)
1/4 corange juice
8 ozcontainer of fat-free Cool Whip topping, thawed
How to Make Margarita Pie
- 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 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.