Margarita Pie is the perfect dessert to cap off a summer meal. With its tangy lime filling, smooth and creamy texture, and a hint of citrusy orange juice, this pie offers a fun twist on traditional summer pies. The pretzel crust brings an unexpected salty-sweet balance that will surely satisfy your taste buds. It’s quick, simple, and an ideal choice when you want something light and refreshing. Ready to create this delightful dessert? Let’s dive into the recipe!
Ingredients for Margarita Pie
Crust
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1 1/4 cups finely crushed (coarsely salted) pretzels (150 g)
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1/2 cup butter or margarine, melted (115 g)
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1/4 cup sugar (50 g)
Filling
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1 can fat-free sweetened condensed milk, 14 oz (400 g)
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3 tsp lime zest (grated lime peel, the green part only, not the white pith) (5 g)
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1/4 cup lime juice (about 2 limes, 60 ml)
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1/4 cup orange juice (60 ml)
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8 oz container of fat-free Cool Whip topping, thawed (225 g)
How to Make Margarita Pie
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Start by placing about 2 cups (or more!) of small pretzel twists into a resealable bag or the bag liner of a cereal box.
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Fold the top edge of the bag to prevent crumbs from escaping. Crush the pretzels until you have 1 1/4 cups (150 g) of finely crushed pretzel pieces. You can do this with a food processor or food chopper for convenience.
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For the crust: Combine the crushed pretzels, melted butter, and sugar in a medium bowl. Toss everything together with a fork to ensure the butter is well incorporated with the crumbs.
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Press the crust mixture onto the bottom and up the sides of a 9-inch (23 cm) pie plate. Set aside. (For best results, chill the crust in the refrigerator for a few minutes while you prepare the filling ingredients.)
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When zesting the limes, be sure to only remove the green outer layer of the skin, avoiding the bitter white pith underneath. Before zesting, cut a few small curls from the lime peel to use as a garnish on the pie later.
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Using a zester or a fine box grater, zest the limes to gather 3 teaspoons (5 g) of lime zest. Set aside 2 teaspoons for the filling and reserve the remaining teaspoon for garnish.
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Prick each lime with a fork, place them in the microwave for 20 seconds, then roll them gently on the countertop. Cut the limes in half and squeeze the juice into a 1/4-cup (60 ml) measuring cup. Microwaving the limes helps release more juice. Set the juice aside.
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Pour 1/4 cup (60 ml) of orange juice into a measuring cup and set aside.
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For the filling: In a medium bowl, combine the sweetened condensed milk, lime zest, and both lime and orange juices. Stir well with a whisk to ensure everything is well blended.
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Gently fold in the thawed Cool Whip topping, making sure to combine everything thoroughly without deflating the whipped topping.
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Spoon the creamy filling into the prepared crust. Garnish with the lime curls you set aside earlier, and sprinkle a few pinches of the remaining lime zest on top.
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Refrigerate the pie until it’s well-chilled, at least 30 minutes. Slice and serve. This recipe makes 8 servings.
Margarita Pie is a wonderfully light, zesty, and creamy dessert that brings a burst of citrus flavor with every bite. The salty-sweet contrast of the pretzel crust is the perfect complement to the fresh lime and orange flavors in the filling. Whether you serve it as a refreshing end to a summer meal or bring it to a gathering, this dessert is sure to impress. The best part? It’s quick and easy to prepare, leaving you more time to enjoy your day!
Let this Margarita Pie be the star of your next summer get-together. Enjoy every bite and the compliments that come with it!
