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.
Melt 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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Margarita Pie
Ingredients
- 1-1/2 cups pretzels, crushed
- 3 Tbs Barlean's Butter Flavored Coconut Oil melted
- 1/4 cup white sugar
- 14 ounce sweetened condensed milk
- 1 tsp lime juice
- 1/4 cup lime
- 1/4 cup Orange Juice I use the type WITH pulp
- 8 ounces whipped cream thawed
Instructions
- Crush the pretzels using a food processor or a Ziploc bag and a rolling pin.
- 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.
- 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. Enjoy!
Pass the salt shaker….I think I just blew out my flipflop!!
Lol Thank you so much Wendy!
This pie looks so refreshing and perfect for summer!
Thank you, Amy! Yes, it’s a great summer treat.