Frozen Margarita Pie

Frozen Margarita Pie

1 Review
From: EatingWell Magazine, July/August 1998

Use a pastry bag fitted with a large star tip to pipe decorative swirls on top of the pie.

Ingredients 10 servings

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Original recipe yields 10 servings
Nutrition per serving may change if servings are adjusted.
  • Pretzel Crust
  • 3 cups thin salted pretzel sticks, (about 4 ounces)
  • 3 tablespoons sugar
  • 1 large egg white
  • 1 tablespoon canola oil
  • 1 tablespoon water
  • Margarita Filling
  • 1 14-ounce can nonfat sweetened condensed milk
  • ⅓ cup lime juice
  • 2 tablespoons tequila
  • 1 teaspoon freshly grated orange zest
  • 6 tablespoons warm water
  • 2 drops green food coloring, (optional)
  • 2 tablespoons powdered egg whites, (see Note)
  • Pinch of cream of tartar
  • ¼ cup sugar
  • ⅓ cup whipping cream
  • Lime slices and Sour Cream Topping, (recipe follows) for garnish (optional)


  • Active

  • Ready In

  1. To make crust: Preheat oven to 350°F. Lightly oil a 9-inch pie pan or coat it with nonstick spray.
  2. Combine pretzels and sugar in a food processor and process until finely ground. Add egg white, oil and water and pulse until moistened. Press firmly into bottom and sides of prepared pan.
  3. Bake crust for 10 minutes. Cool completely on a wire rack.
  4. To make filling: Whisk condensed milk, lime juice, tequila, orange zest and food coloring (if using) in a medium bowl until smooth. Set aside.
  5. Combine warm water, powdered egg whites and cream of tartar in another mixing bowl. Stir gently until egg whites are dissolved, about 2 minutes. Beat with an electric mixer on medium-high speed until soft peaks form. Gradually add sugar, beating until stiff and glossy.
  6. Beat cream in a small chilled bowl with chilled beaters with an electric mixer on medium speed until soft peaks form. (Alternatively, use a chilled wire whisk.)
  7. With a rubber spatula, gently fold reserved condensed milk mixture into beaten whites; fold in whipped cream. Pour filling into cooled crust. Freeze, uncovered, until firm, about 1 hour. Cover and freeze for at least 6 hours more.
  8. Soften pie in the refrigerator for 20 to 30 minutes before slicing. Garnish with lime slices and Sour Cream Topping, if desired.
  • Make Ahead Tip: Freeze well-wrapped for up to 1 week.
  • Note: Dried egg whites are pasteurized so this product is a wise choice in dishes that call for an uncooked meringue. They are also convenient in recipes calling for egg whites because there is no waste. Look for brands like Just Whites in the baking or natural-foods section of most supermarkets or online at
  • Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition information

  • Per serving: 257 calories; 4 g fat(2 g sat); 0 g fiber; 46 g carbohydrates; 7 g protein; 4 mcg folate; 14 mg cholesterol; 37 g sugars; 241 IU vitamin A; 3 mg vitamin C; 123 mg calcium; 1 mg iron; 246 mg sodium; 451 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 3 other carbohydrate, 1 fat

Reviews 1

August 02, 2019
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By: Sophie Johnson
a perfect summer pie.
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