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Your favorite drink gets turned into dessert with this festive creamy lime pie spiked with tequila. Instead of a salted rim, our margarita pie gets a kick of saltiness from a pretzel crust. This refreshing pie is easy to make and freezes well, too. Cheers!

Source: EatingWell Magazine, July/August 1998


Recipe Summary

2 hrs


Pretzel Crust
Margarita Filling


Instructions Checklist
  • To make crust: Preheat oven to 350 degrees F. Lightly oil a 9-inch pie pan or coat it with nonstick spray.

  • 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.

  • Bake crust for 10 minutes. Cool completely on a wire rack.

  • To make filling: Whisk condensed milk, lime juice, tequila, orange zest and food coloring (if using) in a medium bowl until smooth. Set aside.

  • 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.

  • 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.)

  • 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.

  • Soften pie in the refrigerator for 20 to 30 minutes before slicing. Garnish with lime slices and Sour Cream Topping, if desired.

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Nutrition Facts

257 calories; protein 7.2g; carbohydrates 46.4g; dietary fiber 0.5g; sugars 36.6g; fat 3.9g; saturated fat 1.6g; cholesterol 14mg; vitamin a iu 241IU; vitamin c 2.7mg; folate 4.2mcg; calcium 122.7mg; iron 0.6mg; magnesium 30.5mg; potassium 451mg; sodium 246.5mg; thiamin 0.2mg.

3 other carbohydrate, 1 fat