You know those desserts that get guests whispering, “Who made this?!” — this is one of those showstoppers. My Frozen Margarita Pie is tangy, creamy, boozy, and wildly refreshing. With a salty-sweet pretzel crust and a silky lime filling kissed with tequila and orange liqueur, it’s like your favorite margarita went to culinary school. 😉
Whether you’re hosting a backyard BBQ, girls’ night, or just celebrating the fact that it’s Friday, this pie brings sunshine to every slice. And guess what? It freezes like a dream — so you can (and should) make it ahead.
Also try my Key Lime Pie or Strawberry Rosé Sorbet for more summer-y, sassy vibes!
🍟 Ingredients
For the crust:
- 1 1/2 cups crushed pretzels
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
For the filling:
- 1 (14-ounce) can sweetened condensed milk
- 1/4 cup fresh lime juice
- 1 tablespoon lime zest
- 3 tablespoons tequila (silver or blanco)
- 2 tablespoons orange liqueur (like Cointreau)
- 1 cup heavy whipping cream
✅ Instructions
1. Make the crust: Preheat oven to 350°F. Combine crushed pretzels, sugar, and melted butter. Press firmly into a 9-inch pie dish. Bake for 8-10 minutes. Cool completely.
2. Mix the filling: In a large bowl, whisk together condensed milk, lime juice, zest, tequila, and orange liqueur.
3. Whip the cream: In a separate bowl, whip heavy cream until stiff peaks form. Gently fold into the lime mixture until fully combined.
4. Assemble: Pour filling into cooled crust. Smooth the top.
5. Freeze: Freeze at least 6 hours or overnight.
6. Serve: Let sit 10 minutes before slicing. Garnish with lime wedges, zest curls, or a sprinkle of flaky sea salt.
🌿 Serving Tips
- Serve with lime wheels or a tiny pretzel twist on each slice.
- This pie travels great in a cooler for summer potlucks.
- Add a dollop of whipped cream and a paper drink umbrella for a pool party vibe.
🌈 Variations
- Strawberry Margarita Pie: Add 1/4 cup pureed fresh strawberries to the filling.
- Vegan Version: Use coconut condensed milk and coconut whipped topping.
- Mini Margarita Pies: Make in muffin tins with cupcake liners for easy single serves.
Storage Info
- Store tightly wrapped in the freezer up to 2 weeks.
- Slice before freezing for easy grab-and-serve pieces.
- Thaws best at room temp for 10-15 minutes.
Frozen Margarita Pie
Ingredients
For the crust:
- 1 1/2 cups crushed pretzels
- 1/4 cup sugar
- 1/2 cup unsalted butter melted
For the filling:
- 1 14-ounce can sweetened condensed milk
- 1/4 cup fresh lime juice
- 1 tablespoon lime zest
- 3 tablespoons tequila silver or blanco
- 2 tablespoons orange liqueur like Cointreau
- 1 cup heavy whipping cream
Instructions
- Make the crust: Preheat oven to 350°F. Combine crushed pretzels, sugar, and melted butter. Press firmly into a 9-inch pie dish. Bake for 8-10 minutes. Cool completely.
- Mix the filling: In a large bowl, whisk together condensed milk, lime juice, zest, tequila, and orange liqueur.
- Whip the cream: In a separate bowl, whip heavy cream until stiff peaks form. Gently fold into the lime mixture until fully combined.
- Assemble: Pour filling into cooled crust. Smooth the top.
- Freeze: Freeze at least 6 hours or overnight.
- Serve: Let sit 10 minutes before slicing. Garnish with lime wedges, zest curls, or a sprinkle of flaky sea salt.
Notes
- For a kid-friendly version, skip the alcohol and use 1/4 cup lime juice + 2 tbsp orange juice.
- Crust can be made a day ahead and stored at room temp.
- Use full-fat sweetened condensed milk for best texture.
Let me know if you make it—tag me on Pinterest or Instagram, I’d love to see your twist! 🍋
