Margaritas are a tart cocktail made with tequila, orange liqueur, and lime juice. The drink’s origins likely derive from a drink called the “daisy,” a blend of alcohol, citrus juice, and grenadine served over shaved ice. Popular in the 1930s and 40s, daisies were made with gin, whiskey, and tequila. The Mexican-influenced drink became “margarita,” which is Spanish for daisy. This recipe combines fresh margarita flavor with the 1950s trend of chilled, no-bake desserts. These popular treats appeared when refrigerators became affordable and increasingly common in US homes. This pie has a salty pretzel crust to imitate the flavor contrasts of the drink, and pairs well with spicy foods. It’s also a refreshing choice during hot weather.
Recipe Servings: 10
+ 2 hours resting
Ingredients
Directions
- Grease a 9-inch pie pan with nonstick cooking spray.
- In a small bowl, combine crushed pretzels, melted butter, and sugar.
- Press the pretzel mixture evenly around the bottom and sides of the pie plate for the crust. Refrigerate.
- In a large bowl, combine the sweetened condensed milk, lime juice, tequila, and Triple Sec.
- Fold in the whipped cream then pour the finished mixture into the prepared crust.
- Cover the pie and freeze for 4 hours, softening before serving, or refrigerate for 2 hours and serve immediately.
- Decorate with lime slices immediately prior to serving.
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