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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.



Quick and easy


Prep Time:

15 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. 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 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

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