2010augusta
Well-known member
this is a great summertime no-bake dessert. We make it in a 9x13 pan so it is thin, but a smaller pan will still work and you get a thicker pie.
Crust
1 1/2 cups finely crushed pretzels (about 6 oz by weight)
1 cup sugar
1/2 cup butter (melted)
Mix all ingredients in a bowl and press into a lightly greased pan.
Filling
1 14 oz can of sweetened condensed milk
1/4 cup lime juice
2 TBS tequila
2 TBS triple sec
1 pint of whipping cream
food coloring (optional)
Combine the condensed milk, lime juice, alcohol and coloring if desired in a large mixing bowl. Whip the cream until thickened and fold into the milk mixture until smooth.
Pour the filling into the crust, smooth out, cover, and place in the freezer for at least 4 hours. Enjoy.
Additional tequila and triple sec can be used for a bit more punch and a softer pie, but don't go above 3 TBS of each or else the pie might not set-up in the freezer.
Crust
1 1/2 cups finely crushed pretzels (about 6 oz by weight)
1 cup sugar
1/2 cup butter (melted)
Mix all ingredients in a bowl and press into a lightly greased pan.
Filling
1 14 oz can of sweetened condensed milk
1/4 cup lime juice
2 TBS tequila
2 TBS triple sec
1 pint of whipping cream
food coloring (optional)
Combine the condensed milk, lime juice, alcohol and coloring if desired in a large mixing bowl. Whip the cream until thickened and fold into the milk mixture until smooth.
Pour the filling into the crust, smooth out, cover, and place in the freezer for at least 4 hours. Enjoy.
Additional tequila and triple sec can be used for a bit more punch and a softer pie, but don't go above 3 TBS of each or else the pie might not set-up in the freezer.
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