Margarita Pie

Margarita Pie

CRUST:

1. 2 cups salted pretzels, finely crushed in a blender or food processor
2. 1/2 cup sugar
3. 10 tablespoons butter, melted

FOR THE FILLING:

1. 1 (8 ounce container) Cool Whip
2. 1 can (14-ounces)sweetened condensed milk
3. 1/2 cup fresh-squeezed lime juice
4. 1 tablespoon lime zest, plus additional for optional garnish
5. 1 1/2 tablespoons tequila
6. 1 tablespoon amaretto liqueur

1. Mix together the pretzel crumbs, sugar, and melted butter.
2. Press into the bottom and up the sides of a 9-inch glass pie plate.
3. Set aside.
4. In a large separate bowl, stir together the sweetened condensed milk, lime juice, lime zest, tequila, and amaretto until well combined.
5. Gently fold the whipped cream into the condensed milk mixture until just incorporated.
6. Pour the filling into the prepared crust and sprinkle with additional lime zest, if desired.
7. Freeze for 6 hours up to overnight, then cover with plastic wrap and re-freeze until ready to serve.
8. Allow pie to sit at room temperature for about 10 minutes before slicing with a sharp knife and serving 

***Non boozy method: If you do not want to use liquor sub the amaretto for orange juice and omit the tequila all together!

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