Easy Margarita Pie With A Coconut Pretzel Crust – A Mid-Century Recipe Redone

Posted on Aug 5 2013 - 6:54am by RetroRuth

Even though I really loved the recently posted Lemonade Pie, I have to admit it was a bit fussy to make and I ended up with a lot of dirty dishes. But I really liked the use of frozen concentrate in the filling, and I decided to tweak the recipe a bit to make it easier for me to whip up a pie at a moment’s notice.


I know I don’t usually do this on this blog, but Tom thought this little experiment turned out so well that I should share it with you guys. I took the recipe from a classic key lime pie and combined it with the lemonade pie and got this lovely thing.


5.0 from 1 reviews
Easy Margarita Pie With A Coconut Pretzel Crust
  • 1 cup heavy cream, whipped
  • 1 - 14 ounce can sweetened condensed milk
  • ¾ cup frozen margarita mixer concentrate or limeade concentrate, thawed
  • 1-3 Tbsp. tequila (optional)
  • For Crust:
  • ⅓ cup butter
  • 3 Tbsp. sugar
  • 1 egg yolk
  • ½ cup sifted flour
  • ½ cup finely crushed pretzels
  • 1 cup coconut
  1. Whisk together thawed concentrate and sweetened condensed milk.
  2. Fold in whipped cream and tequila, if desired.
  3. Pour into baked and cooled 9” pie crust. Refrigerate or freeze.
  4. For Crust:
  5. Cream butter and sugar. Add egg yolk, flour, pretzels and coconut.
  6. Pat mixture into pie pan and chill for 30 minutes.
  7. Bake in a 350 degree oven for 25-30 minutes and then cool before filling.



I think the great thing about this is it’s versatility. You can make this a lemonade pie, a limeade pie, you can even use strawberry margarita mix as long as it contains lime juice! You can also spike it with tequila or vodka. You can also serve this pie refrigerated for a creamy consistency, or freeze it in the summertime. Trust me, it is really, really good that way!



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I love everything retro, vintage, mid-century, kitsch and all things atomic! A 21st century housewife just trying to fit in...to the 50's. I have a passion for vintage recipes and an enormous vintage cookbook collection that I keep testing, even though by now I should know better. Creator of Mid-Century Menu (www.midcenturymenu.com), No Pattern Required (www.nopatternrequired.com), and I Ate The 80's (www.iatethe80s.com).

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5 Comments so far. Feel free to join this conversation.

  1. Ann Kennedy August 5, 2013 at 5:06 pm - Reply

    Looks like a great re-creation! I love that you didn’t go with “light” ingredients, being true to cream, sweetened condensed milk, butter, etc. I’m anxious to try this frozen as you suggest. Might make awesome Popsicles!

  2. David August 6, 2013 at 12:10 am - Reply

    This looks and sounds really good! Wish I had a slice right now.

  3. Andrea August 9, 2013 at 10:44 am - Reply

    Oh, this looks soooooo good!

  4. Sarah K. @ The Pajama Chef August 9, 2013 at 1:27 pm - Reply

    oh goodness! sounds amazing.

  5. SarahW November 21, 2013 at 3:26 pm - Reply

    My dad’s signature margarita pie takes it a step easier even than this–he uses lime sherbet and margarita mix–mix the two together, pour in the shell and freeze. The easiest pie you could make–especially when paired with a pre-made graham cracker crust. He has even made it when camping–they used dried ice.

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