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Margarita Pie

Margarita Pie

  • Prep

    15 m
  • Ready In

    45 m
Cyndi

Cyndi

A great twist on the lemon no bake pie.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 431 kcal
  • 22%
  • Fat:
  • 23.4 g
  • 36%
  • Carbs:
  • 52.4g
  • 17%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 377 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

  1. In a medium bowl, combine crushed pretzels, melted butter, and sugar. Press mixture into a pie pan.
  2. In a large bowl, mix together lime juice, lime zest, orange juice, and sweetened condensed milk. Fold in whipped topping. Spoon filling into pretzel crust. Chill pie for 25 to 30 minutes.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

LISAKP71
55

LISAKP71

5/26/2012

This is a great pie! For extra flavor, I added 1/4 cup tequila to the filling - very tasty. I found that chilling in the freezer was the only way to get this firm enough to keep its shape for serving, and it makes it even more refreshing. Also, I used a 10" pie plate and still had leftover crust (enough to make a miniature pie for the kids with no tequila). To make (2) 9x13 pies, triple the filling and only double the crust. Garnish w/salted lime slices (1/4 rounds) and a little dollop of extra CoolWhip. So pretty! Be sure to NOT just dump the pretzels into the food processor - you could end up with ALL the loose salt from the bottom of the bag! You want salty, but not THAT salty! Learned that one the hard way. :)

Vicky Lynn
33

Vicky Lynn

9/28/2007

Excellent pie! Great combo of flavors. I read all the reviews and learned the pie could be loose, so I added a 1/2 package of softened cream cheese and cut back on the Cool Whip. I didn't have any fresh limes on hand, so I used conentrated lime juice and a dash of Rose's Sweetened lime juice. I kept adding lime and orange to a taste that I liked - probably a bit more than the recipe called for. I put the pie in the freezer for 45 minutes and it set up beautifully and cut very well. With the cream cheese, the pie is probably a little heavier, but has a great consistency. I also kept the pretzel pieces a little bigger to give some texture. Thanks for a terrific recipe!

LROBETOY
32

LROBETOY

10/25/2003

I doubled this recipe and put it in a 9X13 cake pan. I took it to the office for our annual Mexican lunch and it was a HUGE success!!!! A lot of people asked me for the recipe so of course I passed it on to them!!....Thanks for posting it!!!!

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