Margarita Pie

The recipe that I am using today uses fresh fruit – limes and oranges – to make a cool summer dessert, Margarita Pie. This refrigerated pie can be made ahead if you are expecting company, as many of us are over the holiday weekend.

Margarita Pie 

Crust
1 1/4 cups finely crushed pretzels
1/2 cup butter, melted
1/4 cup sugar

Filling
1 can (14 ounces) sweetened condensed milk
2 teaspoons grated lime zest
1/4 cup lime juice
1/4 cup orange juice
1 container (8 ounces) frozen whipped topping, thawed

Begin with the crust. There are only three ingredients, pretzels, butter, and sugar.

Place the pretzels in the bowl of a food processor.

Process until pretzels are finely crushed.

To make the crust, melt 1/2 cup butter. Measure 1/4 cup sugar and 1 1/4 cups crushed pretzels.

Combine all ingredients in a medium bowl; mix well.

Pour into a 9 inch pie plate.

Press mixture onto bottom and sides of the pie plate. This small roller is a big help for tasks like this. When crust is complete, place in refrigerator to chill.

Other than the fruit juices and zest, the only ingredients that are needed for the filling are sweetened condensed milk and frozen whipped topping.

We need 2 teaspoons of lime zest . . .

. . . and 1/4 cup of lime juice . . .

. . . and 1/4 cup of orange juice.

Pour the sweetened condensed milk in a large bowl.

Combine the milk with the lime zest, lime juice, and orange juice.

Fold in the whipped topping.

Pour filling into prepared crust.

Garnish with lime slices, if desired. Refrigerate until chilled. Fresh, light, and cool

I’m not sure which part of this pie is better – the filling or the crust. The crust is a combination of salty and sweet. The filling is creamy and has the blend of fresh lime and orange flavors.