Margarita Pie

The margarita cocktail, which some believe was the precursor of the margarita pit (
 (photo: courtesy of

How about an adult pie? What? Something like a margarita pie. I'm sure we've all heard of the margarita cocktail. It's become an American favorite: a concoction of tequila mixed with Cointreau or similar orange-flavored liqueur, lime or lemon juice, with the glass often rimmed with salt. Well, there's an edible version very popular in the western U.S. and the plain states---and that's the margarita pie.

The origins of this dessert are unknown. Enough to say that this is not a dessert for kids. But if you want to liven up your next bash, and there are no teetotalers around, this is a fabulous dessert.


1 ¼ cup finely crushed pretzels
¼ cup white sugar
½ cup melted butter
2 limes, zested and juiced
1 (14-ounce) can sweetened condensed milk
4 tablespoons gold tequila
2 tablespoons triple sec or orange-flavored liqueur
1 cup whipped heavy cream
Orange rind twists, for garnish
Mint leaves, for garnish

1. In a medium bowl, combine the pretzels, sugar and butter. Mix well. Press mixture into a buttered 9-inch pie plate. Chill for 1 hour.
2. In a large bowl, combine lime juice, lime zest, condensed milk, tequila, and triple sec. Fold in whipped cream.
3. Pour into cold pie crust and freeze for 4 hours until firm or chill for 2 hours in the refrigerator until firm.
4. Garnish with orange twists and mint leaves, and serve. 
    Yield: 6 servings or more. 

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