stand mixer with whisk and paddle OR electric mixer with beaters
plastic cling wrap and foil (for covering while freezing)
3cpretzelsreduced down to 1 ½ c crushed pretzels (sub with graham crackers for a sweeter crust)
3tbsp (38g)brown sugar
6-7 tbsp (85-99g)unsalted butter, melted
zest of one lime
creamy tequila lime filling
1c (237ml)heavy whipping cream, cold
½ c (118ml)freshly squeezed lime juice
14oz. (396g)sweetened condesned milk
2-3 tbsp (30-45ml) tequila blanco of choice sub with more lime juice
1tsp (5ml)lemon or lime extract, optional for flavor
crush pretzels for topping
zest of one lime for topping
flaky salt for topping
Line the bottom of a 9" spring form pan with parchment paper. Cut a seperate strip of parchment paper to line the side of the pan. Set aside.
To prepare the crust: Place whole preztels in a food processor. Process until the consistency of sand. Add in the brown sugar and lime zest. Pulse to combine. Melt the butter in a microwave safe bowl. Stir in most of the melted butter. Reserve 1-2 tablespoons to add in if needed. Once combined, the crust should stick together when pressed between your fingers. If not, add 1-2 tablespoon more melted butter. Press the crust into the bottom of the lined pan. Chill in the freezer for 20 minutes while you prepare the filling.
To prepare the filling: Pour the cold heavy cream into a stand mixer fitted with whisk attachment. Whisk on low-medium for 1 minute. Gradually increase to medium-high until stiff peaks form. Look for a peak that doesn't collapse when the whisk is held upright.
Using another mixing bowl, pour the sweetened condensed milk, lime juice, tequila, lime or lemon extract and salt. Using a large spoon or spatula, stir the ingredients together until well combined. Taste and adjust flavors as needed. (If adding more tequila, do not exceed more than 4 tbsp/2.5 shots/ ¼c)
Gently fold in the whipped cream into the sweetened milk filling.
Once the filling is fully combined. Taste and adjust flavors as needed.
Pour the filling into the chilled pretzel crust. Freeze for 2 hours. If topping with any of the suggested toppings, add them now. Wrap the pie with plastic wrap and freeze a minimum of 6 more hours (8+ hours total).If serving within the next 24 hours pastic wrap is enough. If serving more than 24 hours later, wrap in plastic wrap and a layer of foil.
After 8+ hours, the pie can be served. The filling should be set enough (firm, but still soft) to slice through easily. Slice and serve immediately.The filling consistency is dependent on how much tequila was used. If more was used, the filling will be softer. If no alcohol was used, the filling with be very firm and may require 5-10 minutes at room temperature before slicing. It is recommended to keep the pie frozen until ready to serve. The pie begins to "melt" about 10-20 minutes at room temperature on a warm day. Any unused pieces of pie should be wraped in plastic wrap and stored in the freezer.
alcoholhas a much lower freezing point compared to the other ingredients. if using more than 3 tablespoon (2 regular shots), expect the filling to be soft like a pudding. If going this route, I suggest making this in individual serving glasses (4-6). other possible pans: this recipe was developed using a 9" spring form pan. when prepared, the pan was about ⅔ full. you can also make this no bake as:
bars: use a 8X8 - 9X9 pan
tart: 9-10" tart pan with removable bottom (you may have extra filling)
individual serving glasses: use 4oz. - 6oz. glasses
Keyword boozy desserts, margarita pie, no bake desserts, salty and sweet desserts