This Cherry Limeade Pretzel Pie has a citrus filling and a crisp, salty pie crust. It’s a great no-bake dessert perfect for taking to summer cookouts.
This is a take on a recipe that my Mother-In-Law makes. She calls it ‘Margarita Pie‘. When I asked where she got it from she said a friend who she worked with made it. So where the original recipe comes from I can’t quite say, but it’s delicious and I’m sure a classic in many households by now.
Want more easy summertime desserts?
- Chocolate Bottom Strawberry Cheesecake
- Piña Colada Upside Down Cake
- Raspberry Cheesecake with Pound Cake Crust
I will never forget her making this for me and bringing it over right after we brought our now teenager home from the hospital. It was just the pick me up I needed to get through the long nights with a newborn.
When she came over with the recipe, she also brought a can of sweetened condensed milk so I had everything for this pie BUT the orange juice. I looked in my refrigerator and I had Cherry Limeade, so it only made sense to make a few minor changes and Viola! This new version of the ‘Margarita Pie’ that I know and love was created and it’s just as good as the original.
How to make Cherry Limeade Pretzel Pie:
First, crush up some pretzels. Half of a 16-ounce bag crushed roughly equals the 1-1/4 cup you need for the recipe. Add pretzels to a plastic bag and use a rolling pin to crush the pieces. I like big pieces but you may prefer them as a finer texture.
Melt 1/2 cup butter then add the pretzels, sugar, and melted butter to a greased pie plate.
Mix it all together and form the crust on the bottom and around the sides of the pie plate.
In a separate bowl, you are going to combine everything BUT your whipped topping. Using a handheld or stand mixer, combined the ingredients.
Using a spoon or spatula fold in the whipped topping.
Pour the pie filling into the prepared pretzel crust.
Refrigerate until chilled, which takes a good 4-6 hours. Before serving, zest lime over the top and add a cherry for presentation. And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Cherry Limeade Pretzel Pie
Ingredients
Pretzel Crust
- 1 1/4 cup pretzels, crushed
- 1/2 cup butter, melted
- 1/4 cup sugar
Cherry Limeade Filling
- 14 ounce sweetened condensed milk
- 1 juice of lime (or 1 tbs lime juice)
- 1/4 cup lemon juice
- 1/4 cup Cherry Limeade
- 8 ounces frozen whipped topping, thawed
Instructions
Pretzel Crust
- Take half of a 16-ounce bag crushed roughly equals the 1-1/4 cup you need for the recipe. Add pretzels to a plastic bag and use a rolling pin to crush the pieces.
- Melt 1/2 cup butter then add the pretzels, sugar, and melted butter to a greased pie plate.
- Mix it all together and form the crust on the bottom and around the sides of the pie plate.
Cherry Limeade Filling
- In a separate bowl, you are going to combine everything BUT your whipped topping. Using a handheld or stand mixer, combined the ingredients.
- Using a spoon or spatula fold in the whipped topping.
- Pour the pie filling into the prepared pretzel crust.
- Refrigerate until chilled, which takes a good 4-6 hours.
- Before serving, zest lime over the top and add a cherry for presentation. Enjoy!
