Creamy Frozen Margarita Pie Slice with a Pretzel Crust
User Reviews
5
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Prep Time
1 hr 5 mins
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Cook Time
25 mins
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Additional Time
10 hrs
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Total Time
11 hrs 30 mins
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Servings
10 servings
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Calories
1280 kcal
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Course
Dessert, Baked Goods
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Cuisine
Mexican
Creamy Frozen Margarita Pie Slice with a Pretzel Crust
Description
Creamy Frozen Margarita Pie Slice with a Pretzel Crust combines tart lime zest and juice with egg yolks, sugar, butter, and vanilla, cooked into a thick curd that forms the flavorful base. After cooling, the mixture is lightened with tequila and half and half before being chilled. The crust uses crushed pretzels mixed with melted butter and salt, baked in a loaf pan lined with parchment to create a crunchy, salty base that offsets the sweet and sour filling. The recipe also includes a meringue topping made from egg whites, sugar, lime zest, and a pinch of salt to crown the pie with a delicate sweetness and slight tang.
The filling cooks carefully to avoid scrambling the eggs and develops a creamy texture that softens further when frozen. The tequila amount can be adjusted to control the firmness and alcohol intensity. The dessert is served frozen or chilled and is appreciated for its blend of smooth lime curd, salty crunch, and airy meringue topping, suitable as a summer dessert or a party treat.
For best results, avoid over-boiling the curd and ensure the crust is fully cooled before filling. Adjust tequila quantity depending on your freezer's strength to maintain the proper softness without melting. Cover the curd with plastic wrap while cooling to prevent a skin from forming and whisk to smooth it before adding the final liquids.
Ingredients
Frozen Margarita Filling
- 240 mL lime juice 1 cup, about 10 limes (depending on their size)
- 2 tbsp lime zest
- 6 egg yolk
- 1 ½ tbsp cornstarch also known as cornflour
- 200 g granulated sugar 1 cup, white
- 86 g butter 6 tbsp, softened to room temperature, unsalted
- Pinch salt I like to use about ¼ tsp for a sweet and salty flavor, sea salt
- 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 salt sea salt
- 57 g g unsalted butter use upto 86 g if needed ( 4 - 6 tbsp, melted
Meringue Topping
- 2 egg make sure there are no yolks in the egg whites, white
- 85 oz sugar 3 oz, caster sugar dissolves faster, but granulated sugar is ok too, granulated white
- Pinch salt
- 1 tsp lime zest of
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
- Adjust the tequila quantity according to your freezer's temperature; less tequila results in a firmer freeze.
- Press plastic wrap directly onto the lime curd's surface while cooling to prevent skin formation.
- Whisk the curd smooth before folding in the tequila and half and half for a consistent texture.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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