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) canfrozen margarita mix, thawed,

1envelopeKnox® Original Gelatin, unflavored,

1(4 ounce) cansweetened condensed milk,

8(1 cup) ouncessour cream,

1lime, for zest and garnish,

*For crust:,

1 1/4cupsfinely crushed thin pretzel sticks or twists,

1/2(1 stick) cupbutter, melted,



1Heat oven to 425 degree F. Spray a 9 1/2-inch pie pan with nonstick cooking spray.

2Combine 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.

3Meanwhile, pour margarita mix into a 2-quart saucepan; whisk in dry gelatin gradually. Place over Medium heat 5 minutes and whisk frequently to dissolve gelatin. Remove pan from heat.

4Add 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.

5Cut lime into thin slices or wedges. Cut pie into 8 slices; garnish with lime and serve.

Nutritional Information

No Nutritional Information Available

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