Prep time: 20 mins

Cook time: 6 hours (to chill)

FOR THE CRUST:
5 ounces salted pretzels, finely crushed in a blender or food processor
½ cup sugar
10 tablespoons unsalted butter, melted

FOR THE FILLING:
2 cups heavy cream
1 (14-ounce) can sweetened condensed milk
½ cup fresh-squeezed lime juice
1 tablespoon lime zest plus additional for garnish (optional)
2 tablespoons tequila
1 tablespoon triple sec

Cooking Instructions: Make the crust: Ground the pretzels in the food processor, then add the sugar and the melted butter and pulse until the ingredients are combined. Press the mixture firmly into a 9-inch pie plate. Chill in the freezer while preparing the filling.

Make the filling: Whip the heavy cream to soft peaks in one bowl. In another bowl, stir together the condensed milk, lime juice, lime zest, tequila, and triple sec. Gently fold the whipped cream into the condensed milk mixture until incorporated. Pour the filling into the crust and freeze for at least 6 to 8 hours.

Allow the pie to sit at room temperature for about 10 minutes before slicing with a sharp knife and serving. Garnish with some additional lime zest and dollops of whipped cream. 

Any special instructions: For an alcohol-free, family-friendly pie, you may omit the tequila and triple sec and increase the lime juice to 2/3 cup.

What inspired you to make this dish? August is often one of the hottest months of the year, making it the perfect time for simple, refreshing treats that don't require turning on the oven. This No-Bake Margarita Pie offers a cool, creamy frozen filling with just the right balance of sweetness and citrus, making it a wonderful dessert to enjoy after a summer meal or share at a gathering with family and friends.