“Time does not include freezing. I haven't made this but wanted to make sure I didn't lose. Found it in my clipping stash which I am working hard to clean out!”

Ingredients Nutrition

  • 2 12 cups salted thin pretzel sticks
  • 13 cup sugar
  • 12 cup butter, melted
  • 1 (14 ounce) can sweetened condensed milk
  • 1 tablespoon lime peel, fresh, grated
  • 2 tablespoons lime juice
  • 1 12 tablespoons tequila
  • 1 12 tablespoons orange-flavored liqueur (Cointreau, i.e.)
  • 4 drops liquid green food coloring (optional)
  • 2 drops liquid yellow food coloring (optional)
  • 1 12 cups heavy whipping cream
  • Garnish
  • thin pretzel stick
  • lime slice


  1. Lightly coat a 9-in pie plate with nonstick spray.
  2. Crust: Pulse pretzels and sugar in food processor until fine crumbs. Add butter; process to blend. Press on bottom and sides of pie plate. Place in freezer.
  3. Filling: Stir condensed milk, lime peel and juice, tequila, Cointreau and food color in a small bowl. Beat cream with mixer in a large bowl until soft peaks form. Gradually fold in lime mixture until blended.
  4. Pour into crust; freeze uncovered for at least 6 hours. Wrap airtight; freeze at least 2 more hours, or up to 3 months.
  5. To Serve: Unwrap pie and refrigerate for 15 minutes for easier slicing. Garnish with pretzels and lime slice.

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