Margarita Pie Recipe -
Margarita Pie Recipe
  • READY IN 45 mins

Margarita Pie

Recipe by  

"A great twist on the lemon no bake pie."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings
  • PREP

    15 mins

    45 mins


  1. In a medium bowl, combine crushed pretzels, melted butter, and sugar. Press mixture into a pie pan.
  2. In a large bowl, mix together lime juice, lime zest, orange juice, and sweetened condensed milk. Fold in whipped topping. Spoon filling into pretzel crust. Chill pie for 25 to 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
May 26, 2012

This is a great pie! For extra flavor, I added 1/4 cup tequila to the filling - very tasty. I found that chilling in the freezer was the only way to get this firm enough to keep its shape for serving, and it makes it even more refreshing. Also, I used a 10" pie plate and still had leftover crust (enough to make a miniature pie for the kids with no tequila). To make (2) 9x13 pies, triple the filling and only double the crust. Garnish w/salted lime slices (1/4 rounds) and a little dollop of extra CoolWhip. So pretty! Be sure to NOT just dump the pretzels into the food processor - you could end up with ALL the loose salt from the bottom of the bag! You want salty, but not THAT salty! Learned that one the hard way. :)

Most Helpful Critical Review
Jun 02, 2010

Granted I rushed the prep time but I found this pie to be terribly sweet. The only redeming part was the pretzel crust, which I will definately use in the future.

Sep 28, 2007

Excellent pie! Great combo of flavors. I read all the reviews and learned the pie could be loose, so I added a 1/2 package of softened cream cheese and cut back on the Cool Whip. I didn't have any fresh limes on hand, so I used conentrated lime juice and a dash of Rose's Sweetened lime juice. I kept adding lime and orange to a taste that I liked - probably a bit more than the recipe called for. I put the pie in the freezer for 45 minutes and it set up beautifully and cut very well. With the cream cheese, the pie is probably a little heavier, but has a great consistency. I also kept the pretzel pieces a little bigger to give some texture. Thanks for a terrific recipe!

Oct 25, 2003

I doubled this recipe and put it in a 9X13 cake pan. I took it to the office for our annual Mexican lunch and it was a HUGE success!!!! A lot of people asked me for the recipe so of course I passed it on to them!!....Thanks for posting it!!!!

Oct 25, 2003

Prepared this for the July 4th weekend and it was a "hit". The margarita flavor isn't overpowering, very smooth taste. Don't let the title "Margarita" limit what food you serve the pie with. The flavor of the pie is very versatile. YUMMY! The only problem with this recipe is: you will have to grab a piece fast. Note: wouldn't recommended freezing unless it is thawed for 12 hours before serving.

Jul 19, 2008

I loved the pretzel crust and my guests were surprised to learn what it was. I only used about 3/4 of the container of whipped topping and if I made it again I would cut back a little more to make the lime/orange flavor even more predominant. Some have said that the filling didn't set well, and reducing the whipped topping may help that problem as mine held its shape perfectly.

Apr 24, 2007

Love it!! Easy to make... easy to eat the whole thing on your own!! I always get rave reviews when I make this.

Sep 20, 2002

Not the kind of pie kids would be eating but very impressive for adults. The dish is a very refreshing after-dinner treat. Really a fabulous recipe.


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  • Calories
  • 431 kcal
  • 22%
  • Carbohydrates
  • 52.4 g
  • 17%
  • Cholesterol
  • 47 mg
  • 16%
  • Fat
  • 23.4 g
  • 36%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 5.7 g
  • 11%
  • Sodium
  • 377 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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