Margarita Pie #CookoutWeek

I really don’t think that #CookoutWeek can pass without having an easy, no-bake dessert that everyone will love!  My Mother-In-Law’s Margarita Pie is a creamy, citrus no-bake pie with a pretzel crust that’s the perfect summer treat.

Margarita Pie ready to eat.

I have previously updated the recipe for this pie and made a Cherry Limeade Pretzel Pie for National Pretzel Day.  The change was great but for today I thought I would just make the classic Margarita Pie recipe that I’ve been enjoying for years now.

Margarita Pie in a pan and a piece on a plate ready to eat.

This Margarita Pie also gives off some serious summertime vibes.  Full of creamy filling mixed with lime and orange juice it’s the perfect compliment to the salty pretzel crust.  No turning on the oven when it’s 100 degrees but you NEED to get a dessert made for that cookout your heading to.  Now on to the recipe because Summer is short!

Pretzels in a food processor and some coconut oil off to the side.

*Affiliate links are included in this post. Please read my Discloser Policy. I received Barlean’s Butter Flavored Coconut Oil complimentary but all opinions stated in this post are my own.
For more information about Barlean’s visit their About page.

How to make Margarita Pie:

For the crust, it’s as simple as crushing the pretzels. You can use a food processor or a good old Ziploc bag and a rolling pin. M

elt the Barlean’s Butter Flavored Coconut Oil, which made a fabulous swap for regular butter in this recipe, then either add it to the bag or slowly pour into the food processor while pulsing to combine and get the pretzels nice and fine.

Add the sugar to the mix then press the crumbs into a 9-inch pie plate.

Ingredients for a Margarita Pie.

In a seperate bowl add the whipped cream, lime juice, orange juice then the sweetened condensed milk.

Fold the ingredients together from the bottom up.  Keep stirring until all the ingredients are well combined.

Add the filling to the pretzel crust.  Put into the refrigerator to set for at least 1 hour.

Slice into 8 pieces.

And here you are……

Margarita Pie ready to eat.

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Instagram | Bottom Left of the Mitten

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Check out all these delicious recipes from all the participants of #CookoutWeek!

Follow the other bloggers as well to get great ideas for your next cookout. Here are all the bloggers who are part of #CookoutWeek 2018:

The PinterTest Kitchen2 Cookin MamasA Day in the Life on the FarmA Kitchen Hoor’s AdventuresApril GoLightlyAuthentically CandaceBlogghettiBody RebootedBottom Left of the MittenCheese Curd In ParadiseChef Sarah ElizabethCoconut & LimeCookaholic WifeCookwithRenuDaily Dish RecipesEveryday EileenFairyburgerFaith, Hope, Love, & Luck Survive Despite a Whiskered AccompliceFamily Around the TableFix Me a Little LunchFor the Love of FoodFrankly EntertainingFrugal & FitGet the Good Stuff!Hardly A GoddessHerbivore CucinaJoin Us, Pull up a ChairJolene’s Recipe JournalJonesin’ For TasteKaren’s Kitchen StoriesKelly Lynn’s Sweets & TreatsMildly MeanderingMoore or Less CookingOur Good LifeOven Tales By SyamaPalatable PastimeSarah Cooks the BooksSavory MomentsSeduction In The KitchenStrawberry Blondie KitchenSweet CoraliceTampa Cake GirlTechnotiniThat RecipeThe Baking FairyThe Beard and The BakerThe Freshman CookThe Simple SupperThe Spiffy CookieThe Weekday GourmetThis is How I CookWho Needs A Cape?Wildflour’s Cottage Kitchen

Print Recipe
Margarita Pie
Margarita Pie is a creamy, citrus no-bake pie with a pretzel crust is the perfect summer treat.
Margarita Pie | Bottom Left of the Mitten
Course Dessert
Prep Time 5 minutes
Cook Time 0 minutes
Servings
pieces
Ingredients
Course Dessert
Prep Time 5 minutes
Cook Time 0 minutes
Servings
pieces
Ingredients
Margarita Pie | Bottom Left of the Mitten
Instructions
  1. Crush the pretzels using a food processor or a Ziploc bag and a rolling pin.
  2. Melt the coconut oil then either add it to the bag or slowly pour into the food processor while pulsing to combine and get the pretzels nice and fine.
  3. Add the sugar to the mix then press the crumbs into a 9-inch pie plate.
  4. In a seperate bowl add the whipped cream, lime juice, orange juice then the sweetened condensed milk. Fold the ingredients together from the bottom up. Keep stirring until all the ingredients are well combined.
  5. Add the filling to the pretzel crust.
  6. Put into the refrigerator to set for at least 1 hour. Slice into 8 pieces. Enjoy!

Cherry Limeade Pretzel Pie

Did you know that Tuesday was National Pretzel Day ? When I saw this I knew that I had to make & share one of my favorite desserts. It has a sweet citrusy center and a crisp, salty crust made of…you guessed it ~ Pretzels!  It’s Cherry Limeade Pretzel Pie.

This is actually a take on a recipe that my Mother-In-Law makes. 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 quit say but it’s delicious and I’m sure a classic in many households by now. I will never forget her making this for me and bringing it over right after we brought our now 9 yr. old home from the hospital. It was just the pick me up I needed to get through the long nights with a newborn.

My Mother-In-Law calls it ‘Margarita Pie’. Here is her hand written recipe card if you prefer to stick to her original version.

Pretzel Pie

For me I changed up the recipe to what it finally became which is Cherry Limeade Pretzel Pie. When she came over with the recipe she brought me a can of sweetened condensed milk so I was literally 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 was just as good as the original.

So on to the recipe. Gather your ingredients.

Cherry Limeade Pretzel Pie

First, crush up some pretzels. I took about 1/2 a bag of my 2 yr. olds beloved Meijer Alphabet pretzels (Shhhh, don’t tell him!) and rolled them with a rolling pin to crush them. Roll to desired consistency. I like big pieces but you may prefer them as a finer texture.

Cherry Limeade Pretzel Pie

Melt 1/2 cup butter while crushing the pretzels. When done add them to your greased pie plate with 1/4 cup sugar.

Pretzel Crust

Mix it all together and form the crust on the bottom and around the sides of the pie plate.

Pretzel Crust

In separate bowl you are going to combine everything BUT your whipped topping. Once combined you will then fold in your whipped topping.

Spoon it into your crust.

Cherry Limeade Pretzel Pie

Refrigerate until chilled which takes a good 4-6 hours.  A perfect no-bake treat for any occasion. And here you are….

Cherry Limeade Pretzel Pie

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Print Recipe
Cherry Limeade Pretzel Pie
Course Dessert
Cuisine Pie
Servings
servings
Ingredients
Pretzel Crust
Cherry Limeade Filling
Course Dessert
Cuisine Pie
Servings
servings
Ingredients
Pretzel Crust
Cherry Limeade Filling
Instructions
Pretzel Crust
  1. Crush pretzels to make 1 1/4 cup crushed pretzels.
  2. Melt 1/2 cup butter while crushing the pretzels.
  3. Add 1/4 cup sugar to greased pie plate. Add crushed pretzels and meted butter to plate with sugar.
  4. Mix it all together and form the crust on the bottom and around the sides of the pie plate.
Cherry Limeade Filling
  1. In separate bowl you are going to combine everything BUT your whipped topping. Stir to combine.
  2. Once combined you will then fold in your whipped topping.
  3. Spoon combined filling into pretzel pie crust.
  4. Refrigerate until chilled for 4-6 hours.

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