Photo of Margarita pie by WW

Margarita pie

PersonalPoints™ per serving
Total Time
2 hr 40 min
25 min
5 min
All the flavors that make margaritas so beloved are reinterpreted in this tequila-spiked dessert. This pie is a welcome addition to almost any occasion, just like its namesake drink, but is particularly refreshing in the heat of summer. The pretzel crust provides a nice salty, crunchy contrast to the smooth, tart lime filling, and a splash of orange-flavored liqueur adds another sweet, citrusy dimension to the pie. We used frozen limeade to give us a jumpstart and added vanilla ice cream to give it wonderful richness. One lime will provide enough fresh zest for this dessert. Give the pie at least 2 hours before slicing it so it can firm up properly.



2 oz, miniature twists (about 2 cups)


1 Tbsp

Light butter

2 Tbsp, at room temperature

Frozen limeade concentrate

6 oz, slightly thawed, divided

Light vanilla ice cream

4 cup(s)


1½ fl oz, (3 Tbsp)

Orange-flavored liqueur

½ fl oz, (1 Tbsp)

Lime zest

1 tsp, or to taste


  1. Preheat oven to 375°F. To make crust, in a food processor or blender, process pretzels into crumbs; add sugar and pulse until combined. Add butter; mix well. With machine running, add 2 tablespoons limeade concentrate; process until well-mixed.
  2. Spoon crust mixture into an ungreased 9-inch pie plate. With back of a spoon, press mixture firmly into bottom and up sides of pan to form a pie shell. Bake until set, about 5 minutes; place in freezer for 10 minutes to cool.
  3. Meanwhile, in a clean food processor or electric mixer, combine ice cream, remaining limeade concentrate, tequila and liqueur; process or mix until just blended. Spoon ice cream mixture into cooled pie shell and sprinkle with lime zest. Freeze for 2 hours before cutting into 8 pieces. Yields 1 slice per serving.