Make it a fiesta with this party-perfect margarita pie. Flavored with fresh limes and oranges (and an added kick of optional tequila), this refreshingly sweet filling is complemented by a salty pretzel crust.
PREHEAT oven to 375° F. Combine pretzel crumbs, butter and sugar in 9-inch deep-dish (4-cup volume) pie plate. Press crumb mixture onto bottom and upsides of pie plate.
BAKE for 5 to 7 minutes or until lightly browned. Cool completely on wire rack.
PLACE gelatin in small bowl; stir in water. Let stand for 1 minute. Heat evaporated milk, sugar and softened gelatin in small saucepan over medium heat, stirring until sugar is dissolved and mixture is hot (do not boil). Pour into medium bowl. Refrigerate uncovered for 30 minutes until cool to touch. Add lime peel, lime juice, orange peel, orange juice and tequila; mix well. Gently whisk in 1 cup whipped topping. Pour into prepared pie crust.
REFRIGERATE for 2 hours or until set. Pipe remaining 1 cup whipped topping around edge of pie. Sprinkle whipped topping border with coarse sugar. Garnish with lime slices.
• 3 cups (4 oz.) mini pretzels will be needed to get 1 cup crushed.
• To save time, you may substitute a store-bought 10-inch (9 oz.) graham cracker crumb crust for pretzel pie shell.
• If you do not own a pastry bag, a resealable heavy-duty plastic bag can be used. Cut corner of bag and pipe out whipped topping as desired.
- Serving Size
1/8 servings of recipe
- Calories 350
- Calories from Fat 140
* Percent Daily Values are based on a 2000 calorie diet.
% Daily Value *
- Total Fat 15g 23%
- Saturated Fat 11g 55%
- Cholesterol 40mg 13%
- Sodium 400mg 17%
- Carbohydrates 49g 16%
- Dietary Fiber 1g 4%
- Sugars 34g
- Protein 5g
- Vitamin A 6%
- Vitamin C 15%
- Calcium 15%
- Iron 6%