Monday, August 25, 2014

Frozen Margarita Pie

Another spectacular Grandma Lavon creation! Here is a classic Heininge recipe that I did not find in the archives. Anybody who has tried this can tell you it is total perfection, especially after a great Mexican meal in the summer time. It's also an incredibly easy recipe, practically fool-proof. No need to bake, and you can make it the night before for extra ease.

1 cup - Butter
2 & 1/2 cups - Crushed Pretzels (about a 10 oz. package).
2 tablespoons - Sugar
3 quarts - Vanilla Ice Cream
6 oz. - Frozen limeade concentrate, or to taste. I used 12 ounces and it was great!
4 oz. - Tequila (the best you can afford)
1 oz. - Cointreau Liqueur (or Grand Marnier.  As a last resort, Triple Sec.)
2 whole limes - grated and juiced
Extra limes for garnishing/decorating
Whipped Cream (optional)

1. Melt butter on medium heat on stovetop.
2. Using a food processor, crush pretzels. I prefer a chunkier pretzel crust, but careful not to make it too chunky or it won't mix well with the butter.
3. Once butter is completely melted, stir in pretzels and sugar. Mix until combined.
4. Press pretzel mixture onto the sides and bottom of the pans.
5. In a large bowl or Kitchen-Aid mixer, combine ice cream, limeade, tequila, Cointreau, grated lime peel and juice with a whip attachment. Mix until fully combined.
6. Pile the filling into each pie pan equally. Cover with plastic wrap, and freeze until firm.
7. Serve with fresh cut limes and whipped cream.

Here is my version I made. We ate it last night after having Carnitas.



  1. That sounds delicious! I never thought of using pretzels to make a pie crust!

  2. Once when Beth and I made this, we used more than a cup of tequila and it was quite good.

    I wonder how it would be if we used lime sherbet instead of vanilla ice cream. We should try it next time!