Recipe by Cyndi
"A great twist on the lemon no bake pie."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/4 cups
limes, zested and juiced
1 (14 ounce) can
sweetened condensed milk
1 (8 ounce) container
frozen whipped topping, thawed
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. :)
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.
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!
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!!!!
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.
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.
Love it!! Easy to make... easy to eat the whole thing on your own!! I always get rave reviews when I make this.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 210
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
A refreshing dessert catered to adults taste buds.
See how to make the perfect summer pie with a gorgeous lattice top.
Watch how to make this simple peach pie.