This creamy no bake Frozen Margarita Pie Slice with a Pretzel crust is a cocktail, a dessert, and a summer fiesta all in one delicious frozen margarita pie slice! A boozy and refreshing dessert with sweet, tart, and salty flavors.INTERMEDIATE - This recipe has multiple components. So more prep time is required for each component. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results.Please note that there is an overnight freezing step in this recipe.
240mLlime juice1 cup, about 10 limes (depending on their size)
2tbsplime zest
6egg yolks
1 ½tbspcornstarchalso known as cornflour
200gwhite granulated sugar1 cup
86gunsalted butter6 tbsp, softened to room temperature
Pinchsea saltI like to use about ¼ tsp for a sweet and salty flavor
1tspvanilla
80mLtequila⅓ cup. Use ½ cup / 120 mL for a boozier dessert, extra alcohol will also make the dessert freeze softer.
180mLhalf and half¾ cup
Pretzel Crust
198gpretzels7 oz
¾tspsea salt
57 ggmelted unsalted butteruse upto 86 g if needed ( 4 - 6 tbsp)
Meringue Topping
2egg whitesmake sure there are no yolks in the egg whites
85ozgranulated white sugar3 oz, caster sugar dissolves faster, but granulated sugar is ok too
Pinchof salt
1tspzest of lime
Instructions
Margarita Filling
Place the lime juice, zest, egg yolks, cornstarch, sugar, butter, vanilla and salt in a saucepan. Whisk to combine. Heat over medium heat while whisking continuously until the butter melts. Whisk continuously to prevent the mix from curdling/scrambling. Make sure to stir at the bottom edges of the saucepan as well, so that the lime curd doesn’t catch the bottom.
240 mL lime juice, 2 tbsp lime zest, 6 egg yolks, 1 ½ tbsp cornstarch, 200 g white granulated sugar, 86 g unsalted butter, Pinch sea salt, 1 tsp vanilla
Heat the mixture until the curd thickens, and starts to come to a boil. The bubbles should break the surface. Cook for about 1 more minute while whisking continuously to make sure that the egg yolks don't curdle.
Transfer the curd into a bowl. Cover the lime curd with plastic wrap (with the surface touching the plastic wrap), and let it cool down completely.
Once cooled, the lime curd should be really thick and set. Remove the plastic wrap and whisk to make it smooth. Stir in tequila and half and half. Refrigerate the mix to chill.
80 mL tequila, 180 mL half and half
Pretzel Crust
Line a bread pan (loaf pan) with parchment paper (leaving some parchment paper hanging off the sides for easy removal). Set aside.
Place the pretzels and salt in a food processor. Process until they resemble bread crumbs.
198 g pretzels, ¾ tsp sea salt
Pour the melted butter, and mix it in to the pretzel crumbs using a spatula or spoon. The mixture should stick together when squeezed.
57 g g melted unsalted butter
Press these crumbs into the bottom of the prepared loaf pan. Freeze the crust in the freezer until completely hardened.
Meringue Topping
Place the egg whites, sugar and salt in a clean and dry (preferably metal) bowl. Bring some water to a simmer in a saucepan, and then place the metal bowl with the egg whites, over the simmering water. Whisk continuously until the sugar has dissolved in the egg whites.
2 egg whites, 85 oz granulated white sugar, Pinch of salt
Once the sugar has completely dissolved, remove the bowl from the simmering water and using your hand mixer, whisk on high until you have thick glossy meringue with stiff peaks. Stir in lime zest. Use immediately.
1 tsp zest of lime
Assembly
Once the crust is frozen, pour the chilled margarita filling on top. Return to the freezer to let it completely harden (preferably overnight).
When the frozen margarita pie has completely hardened, you can prepare the meringue. Top the margarita filling with the meringue, creating swirls and peaks with the back of a spoon. The margarita tart can now be stored in the freezer for a few hours with the meringue topping.
Using a blow torch, caramelize the meringue just before serving. Slice the frozen margarita pie into slices (use a warm knife for clean, neat cuts). Enjoy!
Notes
Note - If you have a super cold freezer (like mine), it's ok to add 1/2 cup of tequila. However, if your freezer isn't very cold, I would suggest adding 1/3 of a cup. Remember that this is relatively soft and melts easily because of the extra tequila!