A great twist on the lemon no bake pie.

Cyndi

Recipe Summary

prep:
15 mins
additional:
30 mins
total:
45 mins
Servings:
8
Yield:
1 - 9 inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, combine crushed pretzels, melted butter, and sugar. Press mixture into a pie pan.

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  • In a large bowl, mix together lime juice, lime zest, orange juice, and sweetened condensed milk. Fold in whipped topping. Spoon filling into pretzel crust. Chill pie for 25 to 30 minutes.

Nutrition Facts

431 calories; protein 5.7g; carbohydrates 52.4g; fat 23.4g; cholesterol 47.2mg; sodium 377mg. Full Nutrition
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Reviews (46)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/26/2012
This is a great pie! For extra flavor I added 1/4 cup tequila to the filling - very tasty. I found that chilling in the freezer was the only way to get this firm enough to keep its shape for serving and it makes it even more refreshing. Also I used a 10" pie plate and still had leftover crust (enough to make a miniature pie for the kids with no tequila). To make (2) 9x13 pies triple the filling and only double the crust. Garnish w/salted lime slices (1/4 rounds) and a little dollop of extra CoolWhip. So pretty! Be sure to NOT just dump the pretzels into the food processor - you could end up with ALL the loose salt from the bottom of the bag! You want salty but not THAT salty! Learned that one the hard way.:) Read More
(61)

Most helpful critical review

Rating: 2 stars
06/02/2010
Granted I rushed the prep time but I found this pie to be terribly sweet. The only redeming part was the pretzel crust which I will definately use in the future. Read More
(2)
60 Ratings
  • 5 star values: 37
  • 4 star values: 17
  • 3 star values: 2
  • 2 star values: 4
  • 1 star values: 0
Rating: 5 stars
05/26/2012
This is a great pie! For extra flavor I added 1/4 cup tequila to the filling - very tasty. I found that chilling in the freezer was the only way to get this firm enough to keep its shape for serving and it makes it even more refreshing. Also I used a 10" pie plate and still had leftover crust (enough to make a miniature pie for the kids with no tequila). To make (2) 9x13 pies triple the filling and only double the crust. Garnish w/salted lime slices (1/4 rounds) and a little dollop of extra CoolWhip. So pretty! Be sure to NOT just dump the pretzels into the food processor - you could end up with ALL the loose salt from the bottom of the bag! You want salty but not THAT salty! Learned that one the hard way.:) Read More
(61)
Rating: 5 stars
09/28/2007
Excellent pie! Great combo of flavors. I read all the reviews and learned the pie could be loose, so I added a 1/2 package of softened cream cheese and cut back on the Cool Whip. I didn't have any fresh limes on hand, so I used conentrated lime juice and a dash of Rose's Sweetened lime juice. I kept adding lime and orange to a taste that I liked - probably a bit more than the recipe called for. I put the pie in the freezer for 45 minutes and it set up beautifully and cut very well. With the cream cheese, the pie is probably a little heavier, but has a great consistency. I also kept the pretzel pieces a little bigger to give some texture. Thanks for a terrific recipe! Read More
(37)
Rating: 5 stars
10/25/2003
I doubled this recipe and put it in a 9X13 cake pan. I took it to the office for our annual Mexican lunch and it was a HUGE success!!!! A lot of people asked me for the recipe so of course I passed it on to them!!....Thanks for posting it!!!! Read More
(33)
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Rating: 5 stars
10/25/2003
Prepared this for the July 4th weekend and it was a "hit". The margarita flavor isn't overpowering very smooth taste. Don't let the title "Margarita" limit what food you serve the pie with. The flavor of the pie is very versatile. YUMMY! The only problem with this recipe is: you will have to grab a piece fast. Note: wouldn't recommended freezing unless it is thawed for 12 hours before serving. Read More
(12)
Rating: 5 stars
04/24/2007
Love it!! Easy to make... easy to eat the whole thing on your own!! I always get rave reviews when I make this. Read More
(9)
Rating: 5 stars
09/20/2002
Not the kind of pie kids would be eating but very impressive for adults. The dish is a very refreshing after-dinner treat. Really a fabulous recipe. Read More
(9)
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Rating: 4 stars
07/19/2008
I loved the pretzel crust and my guests were surprised to learn what it was. I only used about 3/4 of the container of whipped topping and if I made it again I would cut back a little more to make the lime/orange flavor even more predominant. Some have said that the filling didn't set well and reducing the whipped topping may help that problem as mine held its shape perfectly. Read More
(8)
Rating: 4 stars
06/01/2010
This was just ok for us - my rating is 3 1/2 stars. I really liked the pretzel crust in contrast to the (VERY!) sweet filling, but mine never set right. I have what's left of it in the freezer now to see if a frozen or semi-frozen version would be better, but as written the filling was very runny even after chilling for an hour and a half in the refrigerator. I'll probably give this one another try, but I'd use less whipped topping - maybe even just half a container. It has very good flavor, so I think it has potential, but I was hoping for a firmer pie. ***UPDATE*** After freezing overnight, the texture was much better - like a soft ice cream. Four stars as a frozen dessert - but I would still like to try reducing the amount of whipped topping next time. Read More
(7)
Rating: 5 stars
11/15/2006
Everyone loved this pie. Men who I thought wouldn't touch dessert ate it up! One said it reminded him of his mother's lemon box pie. Read More
(6)
Rating: 2 stars
06/02/2010
Granted I rushed the prep time but I found this pie to be terribly sweet. The only redeming part was the pretzel crust which I will definately use in the future. Read More
(2)
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