Creamy Frozen Margarita Pie Slice with a Pretzel Crust

Name: Creamy Frozen Margarita Pie Slice with a Pretzel Crust
Prep time: 1 h 5 min
Cook time: 25 min
Total time: 11 h 30 min
Yield: 10 servings
Ingredients: 240 mL lime juice; 2 tbsp lime zest; 6 egg yolks; 1 ½ tbsp cornstarch; 200 g white granulated sugar; 86 g unsalted butter; Pinch sea salt; 1 tsp vanilla; 80 mL tequila; 180 mL half and half; 198 g pretzels; ¾ tsp sea salt; 57 g g melted unsalted butter; 2 egg whites; 85 oz granulated white sugar; Pinch of salt; 1 tsp zest of lime

User Reviews

5.0

33 reviews

Excellent

Prep Time
1 hr 5 mins
Cook Time
5 mins
Additional Time
10 hrs
Total Time
11 hrs 30 mins
Servings
10 servings
Calories
1280 kcal
Course
Dessert, Baked Goods
Cuisine
Mexican

Creamy Frozen Margarita Pie Slice with a Pretzel Crust

Ursula Nguyen

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This creamy no bake Frozen Margarita Pie Slice with a Pretzel crust is a cocktail, a dessert, and a summer fiesta all in one delicious frozen margarita pie slice! A boozy and refreshing dessert with sweet, tart, and salty flavors.INTERMEDIATE - This recipe has multiple components. So more prep time is required for each component. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results.Please note that there is an overnight freezing step in this recipe.

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Ingredients

Servings

Frozen Margarita Filling

240 mL lime juice 1 cup, about 10 limes (depending on their size)
2 tbsp lime zest
6 egg yolks
1 ½ tbsp cornstarch also known as cornflour
200 g white granulated sugar 1 cup
86 g unsalted butter 6 tbsp, softened to room temperature
Pinch sea salt I like to use about ¼ tsp for a sweet and salty flavor
1 tsp vanilla
80 mL tequila ⅓ cup. Use ½ cup / 120 mL for a boozier dessert, extra alcohol will also make the dessert freeze softer.
180 mL half and half ¾ cup

Pretzel Crust

198 g pretzels 7 oz
¾ tsp sea salt
57 g g melted unsalted butter use upto 86 g if needed ( 4 - 6 tbsp)

Meringue Topping

2 egg whites make sure there are no yolks in the egg whites
85 oz granulated white sugar 3 oz, caster sugar dissolves faster, but granulated sugar is ok too
Pinch of salt
1 tsp zest of lime

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Instructions

Margarita Filling

Place the lime juice, zest, egg yolks, cornstarch, sugar, butter, vanilla and salt in a saucepan. Whisk to combine. Heat over medium heat while whisking continuously until the butter melts. Whisk continuously to prevent the mix from curdling/scrambling. Make sure to stir at the bottom edges of the saucepan as well, so that the lime curd doesn’t catch the bottom.
Heat the mixture until the curd thickens, and starts to come to a boil. The bubbles should break the surface. Cook for about 1 more minute while whisking continuously to make sure that the egg yolks don't curdle.
Transfer the curd into a bowl. Cover the lime curd with plastic wrap (with the surface touching the plastic wrap), and let it cool down completely.
Once cooled, the lime curd should be really thick and set. Remove the plastic wrap and whisk to make it smooth. Stir in tequila and half and half. Refrigerate the mix to chill.

Pretzel Crust

Line a bread pan (loaf pan) with parchment paper (leaving some parchment paper hanging off the sides for easy removal). Set aside.
Place the pretzels and salt in a food processor. Process until they resemble bread crumbs.
Pour the melted butter, and mix it in to the pretzel crumbs using a spatula or spoon. The mixture should stick together when squeezed.
Press these crumbs into the bottom of the prepared loaf pan. Freeze the crust in the freezer until completely hardened.

Meringue Topping

Place the egg whites, sugar and salt in a clean and dry (preferably metal) bowl. Bring some water to a simmer in a saucepan, and then place the metal bowl with the egg whites, over the simmering water. Whisk continuously until the sugar has dissolved in the egg whites.
Once the sugar has completely dissolved, remove the bowl from the simmering water and using your hand mixer, whisk on high until you have thick glossy meringue with stiff peaks. Stir in lime zest. Use immediately.

Assembly

Once the crust is frozen, pour the chilled margarita filling on top. Return to the freezer to let it completely harden (preferably overnight).
When the frozen margarita pie has completely hardened, you can prepare the meringue. Top the margarita filling with the meringue, creating swirls and peaks with the back of a spoon. The margarita tart can now be stored in the freezer for a few hours with the meringue topping.
Using a blow torch, caramelize the meringue just before serving. Slice the frozen margarita pie into slices (use a warm knife for clean, neat cuts). Enjoy!

Notes

Note - If you have a super cold freezer (like mine), it's ok to add 1/2 cup of tequila. However, if your freezer isn't very cold, I would suggest adding 1/3 of a cup. Remember that this is relatively soft and melts easily because of the extra tequila!

Nutrition Information

Show Details

Serving 1slice Calories 1280kcal (64%) Carbohydrates 281g (94%) Protein 5g (10%) Fat 17g (26%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 1g Cholesterol 155mg (52%) Sodium 453mg (19%) Potassium 111mg (3%) Fiber 1g (4%) Sugar 262g (524%) Vitamin A 589IU (12%) Vitamin C 8mg (9%) Calcium 47mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 1280 kcal

% Daily Value*

Serving	1slice
Calories	1280kcal	64%
Carbohydrates	281g	94%
Protein	5g	10%
Fat	17g	26%
Saturated Fat	10g	50%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	5g	25%
Trans Fat	1g	50%
Cholesterol	155mg	52%
Sodium	453mg	19%
Potassium	111mg	2%
Fiber	1g	4%
Sugar	262g	524%
Vitamin A	589IU	12%
Vitamin C	8mg	9%
Calcium	47mg	5%
Iron	2mg	11%