Margarita Pie with Pretzel Crust | August 24, 2017

Hi all, it’s Nadine again!

I’m going to be honest with you, a few months ago, when I came to the United States for my internship here at Tovolo I had my very first warm apple pie with vanilla ice cream. WOW! I didn’t know what I missed my whole life.

Nobody in my office could believe that I’ve never had an apple pie before. They were standing around me, watching me how I took the first bite and waited for my feedback. I’m glad I liked it, otherwise, I probably wouldn’t have been accepted here.

Since my first experience with pies, I can’t stop thinking about all the delicious pies out there. Pies are defined by their crusts: a filled pie, a top-crust pie or a two-crust pie. And then the fillings, from salty-meaty to sweet and fruity, everything is possible. So many pies to taste, where do I begin?

Now today I present you a pie that’s also new for my co-workers, a Margarita Pie. In the last couple weeks, we tried a few boozy milkshakes and we thought, why not a boozy pie?

First off, the crust has to be made. After mixing together pretzel, graham crackers, butter, and sugar, the mixture has to be pressed into the bottom and up the sides of the pie plate. It’s important that you don’t press it too hard as it will be difficult to eat with a fork once frozen. Bake the crust for up to 11 minutes. It depends on how thick your crust is, use your best judgment.

While the crust was in the oven, I already started beating the whipped cream and combined together with the other ingredients for the filling. When folding the whipped cream into the condensed milk mixture, take care, that you don’t over mix it, as it will lose the fluff from the whipped cream.

Mmh the pie smells like a Margarita drink! Unfortunately, there was no space in our freezer, so I put the pie in the fridge over night. But I recommend freezing the pie. Make this pie for your next backyard party and I promise you, you’ll be the star of the night.  It’s a fluffy creamy piece of a dream!


YIELDS 8, 1 Pie  |  PREP TIME  45 minutes  |  PRINT PDF



  • 5 Tbsp salted butter, melted
  • ¼ cup sugar
  • 3 ½ cups pretzel sticks
  • 3 sheets of graham crackers


  • 1 can (14 oz) sweetened condensed milk
  • 1/3 cup fresh lime juice
  • 2 Tbsp tequila
  • 1 ½ Tbsp triple sec
  • 1 cup whipping cream, whipped


  • Whipped cream
  • 1 Lime





  • Preheat oven to 350 degrees. Grease a 9-inch pie plate with butter and set aside.
  • In a food processor (blender), pulse the pretzels and graham crackers until crushed. You will need enough to measure 1 ¼ cups of crushed pretzels and crackers.
  • Combine pretzel and crackers mix with melted butter and sugar. Mix well.
  • Press the mixture into the bottom and up the sides of the prepared pie plate. Do not press too hard or it will be difficult to eat with a fork once frozen. Bake for up to 11 minutes. Cool.


  • Beat whipping cream until stiff.
  • Combine the condensed milk, lime juice, tequila and triple sec.
  • Gently fold the whipped cream into the condensed milk mixture.
  • Pour the filling into the prepared crust and freeze for at least 4 hours (overnight works best).


  • Garnish pie with whipped cream and lime.