No-Bake Lime Margarita Pie with Pretzel Crust

No-bake pie that tastes like a margarita, complete with salt from the pretzel crust!

Sometimes I beg my husband to take me to a Mexican restaurant just so I can enjoy a well-blended margarita. Over the years I’ve tried many flavors—strawberry, watermelon, mango, cranberry—but the classic lime margarita remains my favorite. If you love that bright lime-and-salt flavor, you’ll be delighted to discover it in pie form: a frozen, no-bake Margarita Pie with a salted pretzel and graham cracker crust.

The filling uses the same flavor profile as a margarita—lime concentrate, tequila, and Triple Sec—combined with sweetened condensed milk and whipped cream to create a smooth, creamy, frozen dessert. The crust pairs crushed salted pretzels with graham crackers so every bite has that signature sweet-and-salty contrast.

Simple to assemble, mostly hands-off, and ideal for preparing ahead.

This pie is truly easy — the most technical task is whipping cream to soft peaks. Crushing pretzels and graham crackers can be done by hand, but a food processor or a high-powered blender will make quick work of it. The filling simply combines sweetened condensed milk, defrosted limeade concentrate, tequila, Triple Sec, and folded-in whipped cream. Pour the mixture into the chilled crust and freeze.

This is a frozen dessert that needs time in the freezer to set, so plan ahead.

Most recipes recommend freezing at least six hours, but the pie is best if made the day before and left in the deep freeze overnight. After about six hours the crust will be frozen and the filling beginning to firm up; overnight gives the best texture for clean slicing. When ready to serve, remove the pie and let it sit on the counter for about 10 minutes before cutting. Cleaning the knife between slices or using dental floss for cutting helps produce neat slices.

Keep leftovers frozen for weeks to come.

Slice off what you need and wrap the remainder tightly in plastic wrap or an airtight container. Properly stored, this pie keeps well in the freezer and is a convenient last-minute dessert for hot days—just take it out for a few minutes to soften slightly before serving. Because it freezes so well, it’s a good idea to make a double batch for parties or holidays so you have extra on hand.