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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 cooking 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 aside to cool.
Meanwhile, pour margarita mix into a 2-quart saucepan; whisk in dry gelatin gradually. Pla
ce over Medium heat 5 minutes and whisk frequently to dissolve gelatin. Remove pan from he
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 margarita mixture and pour into pie shell;
reserve lime for garnish. Refrigerate pie 3 to 4 hour or until set.
Cut lime into thin slices or wedges. Cut pie into 8 slices; garnish with lime and serve.

Nutritional Information

No Nutritional Information Available


No Source Information Available