By: Debbie Dance Uhrig
Just a few weeks ago I spoke about a new margarita dessert that I was writing. I
debuted the Margarita Pie at a recent speaking engagement and the group truly
enjoyed it. They had their spoons diving for a taste of this fun dessert. The week
after New Year’s I shared a recipe called, ‘white jello, as many of you will recall.
At that time I mentioned I was going to twist this little recipe into another. The
margarita pie is just that; an inversion/twist of another dish.
When I began to formulate the pie in my mind I knew I desired a pretzel crust. To
sort of mimic the salt rim on a margarita glass. You will not find it to be too salty
in the least. I do recommend you use a good brand of pretzels. If you put a good
quality pretzel against an off-brand you can truly taste the difference. There’s
also room to put nuts in the crust if you desire, I would probably use almonds. If
you use a food processor, like I did, for the crushing of the pretzels, do an entire
bag and freeze the crumbs. This allows you to prepare a pretzel crust in no time
flat it they’re already crumbled and ready to go.
This past weekend I took this recipe to McPherson, Kansas for my sizzlin’
Valentine class on Saturday the 7th. I made a double of the pie recipe and put it
into a 9 x 13 pan for transporting. This would also work for other presentation
purposes. On the top of the pie I just did a ‘poof’ of whipped cream and a twist of
lime. As I have mentioned you can also add a light sprinkling of sea salt.
Sometimes chefs will put a bit of green food coloring into a pie of this nature. I
usually refrain from the use of food colorings unless it’s really necessary.
This was a good closure to the Mexican Dinner which featured Cocktail da
camaron (next week) queso dip, candied jalapenos and beef and chorizo
enchiladas. The pie will also fill the bill this summer when the heat is on and
you’re looking for something refreshing and unique.
Versatility is what cooking and life in general is all about. This dish could be
turned into individual parfaits with just a few easy turns. Or, you could forego the
pretzel crust for a regular graham cracker crust. Calorie content too high? OK,
because of the gelatin in this dessert you should be able to use Neufchatel cream
cheese. You could also switch to skim milk or only 2% milk. On the whipped
cream use store bought cool whip/lite. Take away the sugar and use a sugar
substitute. It won’t be as rich and creamy, but you will have knocked quite a few
calories to the side. Or, what I usually try to do is just enjoy a smaller piece of the
Have fun with this refreshing dessert and don’t allow the blah’s of winter to get
you down. Spring is just around the corner! Simply yours, The Covered Dish.
1-(9 inch) pie pan, standard, not deep dish
1 1/4 cups finely crumbled pretzels
1/4 cup white granulated sugar
1/4 cup melted butter
Melt the butter and pour it into the pretzel and sugar mixture. You will want to do a very fine
crumble using a plastic bag and rolling pin or your food processor. Press crumble mixture into
pie pan bottom and sides. Bake in a 350 degree oven for about 12-14 minutes. Remove and
allow to cool.
1 envelope Knox unflavored gelatin, (2 1/2 teaspoons)
1/3 cup thawed limeade concentrate
1 (8 ounce) cream cheese, softened
1/2 cup sugar
1 tablespoon Triple Sec
2 tablespoons Tequila
1 cup milk or half and half
1 medium zested lime
1 (8 ounce) heavy cool whip
Dissolve gelatin in room temperature limeade; then heat in a small saucepan or microwave,
bringing to a boil. Set aside and cool, may sit in refrigerator for a few minutes.
Together cream the sugar into the ‘softened’ cream cheese; now add triple sec and tequila and
milk or half & half. Incorporate the gelatin/limeade into the cream cheese mixture, blending
until smooth. Lastly with a gentle hand turn in the 8 ounces of heavy cool whip and the zest.
Spoon into cooled pie shell. Allow the dish to set up for 8 hours or overnight in the refrigerator.
The pie could also be frozen if desired. Top with a puff of whipped cream, a slice of lime and a
sprinkling of sea salt. May also consider crumbling a few extra pretzels for the top! Serves 8
For large gatherings make two recipes and prepare in a 9 x 13 baking dish. Cover the entire top
of the pie with additional cool whip.