No-bake pie that tastes like a margarita, complete with salt from the pretzel crust!
Sometimes I beg my husband to go to a Mexican restaurant just so I can slurp down (in a ladylike way) a good, blended Margarita. I’ve tried lots of flavors over the years – strawberry, watermelon, mango, and cranberry – but the classic lime is still my all-time favorite. So when Heather from All Roads Lead to the Kitchen blog, chose a pretzel theme this month for Progressive Eats, I knew immediately what I wanted to make.
Wha-? How did I get from Margaritas to pretzels!? If you’ve ever had a Margarita Pie, then you know the answer. Often, the crust incorporates finely crushed pretzels, along with some crushed graham crackers. Oh, and some sugar and butter.
I should point out, this is not the healthiest dessert you’ll make this year, but it might be the easiest. And sometimes, you have to toss the diet out the window and live a little. Here’s why this simple dessert is worth it.
It’s super-easy, comes together quickly, and let’s the freezer do the heavy lifting. The most complicated thing in the recipe is whipping the cream, and you only have to whip it to a soft peak. True, crushing the pretzels and graham crackers can be an upper body workout allowing you to skip the gym all week, but if you have a food processor or fancy blender like Ninja or Vitamix, it will take you all of 15 seconds. At most.
There’s no frantic scramble at the end of dinner since it must be made ahead. It’s a no-bake pie – but it’s a frozen dessert, and needs to set up. Most recipes out there recommend (optimistically, IMHO) popping it in the freezer for at least 6 hours before serving – some say an even shorter chill will do it. One website I looked at wildly suggested 2 hours, but that’s just crazy talk. My experience is that it’s best if you make it the day ahead, putting it into the deep freeze overnight. At 6 hours, the crust is frozen, but the pie is barely set up and will be like a soft-serve ice cream after it’s on the plate for 10 minutes.
Save the rest for later – much, much later, if you want. Slice off what you need for your family or guests – or yes, just for yourself, wrap it in plastic, and keep it in the freezer for last-minute desserts you might need over the next 6 months. This is a perfect dessert to whip out when summer temperatures soar. Just let it sit on the counter for 10 minutes before serving. Of course, since Cinco de Mayo is right around the corner, you might want to make two of these babies so that you have enough left over to sock away.
- ¾ cup finely crushed salted pretzels
- ½ cup finely crushed graham crackers
- ¼ cup sugar
- 1 stick unsalted butter, melted
- 1 (14-oz) can sweetened condensed milk
- ⅓ cup defrosted limeade concentrate
- 2 tablespoons tequila
- 2 tablespoons Triple Sec
- 1 cup whipping cream, whipped to soft peaks
- Zest from 1 lime
- Stir the Pie Crust ingredients together until well moistened. Line the bottom and sides of a 9-inch pie plate or springform baking pan, and press down lightly to stick the crumbs together. Slide into the refrigerator.
- Whisk together the sweetened condensed milk, limeade concentrate, tequila, and Triple Sec in a large bowl. Whip the whipping cream to soft peaks. Fold the whipped cream into the milk mixture. This is easier if you first fold in only ⅓ of the whipped cream, and then fold in the rest. Pour into the chilled Pie Crust, and smooth with a knife. Cover and slide into the freezer overnight.
- When ready to serve, sprinkle lime zest over the top, and sit on the counter for 10 minutes before slicing. Completely clean the knife between each slice to get a clean cut.
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month we’re having a Pretzel Party hosted by Heather Schmitt-Gonzalez, who blogs at All Roads Lead to the Kitchen. Since today is National Pretzel Day, we thought it was the perfect chance to feature all sorts of fabulous homemade pretzel recipes, recipes that feature pretzels (both soft and hard), and pretzels dips/condiments. We have a varied and delicious menu for today that we hope you’ll enjoy!
Pretzels as an Ingredient
- Almond Pretzel Bread Pudding from All Roads Lead to the Kitchen
- Beer & Pretzel Cupcakes from Stetted
- Chocolate Peanut Butter Pie with Pretzel Crust from Creative Culinary
- Margarita Pie with a Pretzel Crust from The Wimpy Vegetarian
- Peanut Butter, Pretzel, Chocolate Chip Energy Bites from Healthy Delicious
- Pretzel and Mustard-Crusted Fish Fillets from Mother Would Know
- Triple Berry Pretzel Dessert from Miss in the Kitchen
Pretzels from Scratch
- Bread Pretzels with Beer Cheese from Pastry Chef Online
- Gluten Free Pretzel Dogs from The Tomato Tart
- Homemade Philly Style Soft Pretzels from The Food Hunter’s Guide to Cuisine
- Pretzel Bites with Honey Mustard Dip from The Redhead Baker
- Pretzel Rolls from That Skinny Chick Can Bake
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.