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.
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.
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!
*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.
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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.
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……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
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Cheesecake is the perfect dessert for summer, especially when you use raspberries! This Raspberry Cheesecake with Pound Cake Crust combines a creamy cheesecake filling filled with tart raspberries and a buttery pound cake crust.
I love raspberries. This time of year you can finally get them reasonably priced, so I take full advantage of it. Recently I was watching one of my favorite shows, Diners Drive In’s & Dives, and they showed a raspberry cheesecake recipe that looked out of this world from Tin Roof Grill in Utah. While I didn’t get down the whole recipe what I was most infatuated with was the crust…..made of pound cake. I knew right then that this was so getting made to the best of my ability.
I was in a baking mood the day I made this so I ended up going double duty and made my first ever pound cake. Using Paula Deen’s Sour Cream Pound Cake recipe. It turned out so great! So great that I got anxious and didn’t let it cool enough so you will see that it ended up not coming ‘perfectly’ but you know what? That’s okay!
Where do you get recipe inspiration from? I get mine from foodie travel shows. My husband and I have even visited a few places that we’ve seen featured on them. We have had some great BBQ in Memphis and Detroit. You can say I have a bucket list, that mostly involves seeking out places to eat.
How to make Pound Cake Crust:
First, let’s start with the Pound Cake Crust.
Preheat the oven to 350 degrees and grease a spring-form pan. Cut the pound cake into slices.
Lightly press down on the pieces so it forms a nice crust and covers up any large holes.
Once you are done layering the pound cake now it’s time for the filling.
Tips for making a cheesecake with pound cake crust:
- Like I said above, I got too eager with mine and took it out while still hot so it kind of fell apart. However, I was still able to get enough slices to cover the bottom and the sides.
- Save the ends of the pound cake to cut into smaller pieces to put on the cheesecake before putting into the oven. I like using the ends because they are a little crunchy and get even crunchier as the cheesecake bakes.
How to make Raspberry Cheesecake Filling:
In a bowl or stand mixer beat together cream cheese, sugar, eggs, vanilla, whip cream, and sour cream. Pour mixture into the crust then top with the chopped up cake pieces.
Tips for using raspberries in recipes:
- So you don’t damage the raspberries, fold them gently into the cheesecake filling. Raspberries a little more delicate than say blueberries or strawberries so handle them with care.
As a safeguard, I always put my spring-firm pan on top of a larger cookie sheet in case of any drips.
Place into the preheated oven and cook for 1 hour.
Once the center of the cheesecake is cooked, check by poking the center with a knife and see if it comes out clean. Run a knife around the edges of the springform pan then let the cheesecake completely cool completely.
Release the lever on the springform pan. Remove the raspberry cheesecake from the bottom pan and place on a serving try, or you can serve right from it.
Store any leftovers in an airtight container can be stored up to 3 days.
If you like raspberries try my unique combination of savory and sweet with this recipe for Ham and Potato Soup with Raspberry Pie Dippers. Flaky crust and a sweet filling dipped into a warm bowl of soup makes for a great comfort food recipe you will crave all year long.
And here you are…
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Cheesecake recipe adapted from Pillsbury.
*Affiliate links are included in this post. Please read my Discloser Policy.