Recipe courtesy Jason Parker, Windstar Cruises
- 1/2 cup pretzels, finely crushed
- 1/2 cup graham crackers, finely crushed
- 1/4 cup sugar
- 1/3 cup butter, melted
- 1 (14-ounce) can sweetened condensed milk
- 1/3 cup frozen limeade concentrate, thawed
- 2 tablespoon tequila
- 1 tablespoon orange liqueur
- Few drops green food coloring, optional
- 1 cup heavy cream
- Lime slices
Preheat oven to 375 degrees F.
To make the pretzel crust, combine the crushed pretzels, graham
crackers, sugar, and melted butter. Once the mixture is combined, spread
the mixture evenly into a 9-inch pie tin. Press the mixture in the tin
onto the bottom and the sides to form a firm even crust. Bake for 5
minutes until the edges are lightly browned. Let shell cool until
For the filling, use a large mixing bowl, and combine the sweetened
condensed milk, limeade, tequila, orange liqueur, and food coloring if
desired, until all ingredients are well mixed. In a medium size bowl,
beat the heavy cream until soft peaks form. Fold the whipped cream into
the lime and tequila mixture. Spoon the filling into the pie shell,
cover and freeze for 4 hours or until firm.
To serve, let pie stand for 10 minutes after coming out of freezer.
Slice pie and garnish with lime slices.