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Margarita Pie
To double this recipe, use a 10 x 15-inch glass baking pan. Double all ingredient amounts; follow the same recipe directions, except: (a) press the crust over the bottom only, and (b) bake 8 to 10 minutes (instead of 5) until crust is lightly toasted.
Prep Time:
15 minutes
Cook Time:
0 minutes
8 servings

1 (10 ounce) can frozen margarita mix, thawed

1 envelope Knox® Original Gelatin, unflavored

1 (4 ounce) can sweetened condensed milk

8 (1 cup) ounces sour cream

1 lime, for zest and garnish

* For crust:

1 1/4 cups finely crushed thin pretzel sticks or twists

1/2 (1 stick) cup butter, melted

1/4 cup sugar


Heat oven to 425 degree F. Spray a 9 1/2-inch pie pan with nonstick co
oking spray.
Combine crust ingredients in a medium bowl. Press mixture over bottom
and up sides of pie pan. Bake 5 minutes until lightly toasted. Set a
side to cool.
Meanwhile, pour margarita mix into a 2-quart saucepan; whisk in dry ge
latin gradually. Place over Medium heat 5 minutes and whisk frequently
to dissolve gelatin. Remove pan from heat.
Add milk and sour cream; blend well. Zest lime with the fine edge of
a grater; take care to avoid the bitter white pith. Stir zest into mar
garita mixture and pour into pie shell; reserve lime for garnish. Refr
igerate pie 3 to 4 hour or until set.
Cut lime into thin slices or wedges. Cut pie into 8 slices; garnish wi
th lime and serve.

Nutritional Information

No Nutritional Information Available


No Source Information Available