Fresh key limes had been so common place to us for decades. We had an everbearing Key Lime tree in our backyard that always had fruit. We would have blooms and fully developed fruit on the tree year round. Many people lost their homes, cars, and businesses when the eye of Hurricane Charley whipped through our small town in 2004. We were saddened by our great loss- Our Key Lime tree. It was pulled completely out of the ground. We tried to save it by replanting it with tender loving care, but it never produced fruit again and had to finally be removed. I always had key lime juice for our favorite desserts and marinades. I would freeze bags of juice in one cup quantities for cooking and sharing. The traditional Key Lime Pie with meringue was common around our house on a monthly basis, but for special occasions, I would make this frozen Margarita pie with a pretzel crust. It does taste just like its namesake. Be prepared with a designated driver after partaking -
This particular recipe is from the 1980 cookbook - Sunny Side Up from the Junior League of Fort Lauderdale.
Frozen Margarita Pie with Pretzel Crust
1 1/2 cups crushed pretzel sticks
1/4 cups sugar
1/4 pound butter, melted
Combine crushed pretzels and sugar. Add melted butter. Press into a 9 inch buttered pie plate and chill.
1 (14 ounce can sweetened condensed milk)
1/3 cup fresh lime juice - Key Limes are preferred, but any variety will work
2 tablespoons tequila
2 tablespoons Triple Sec
1 cup heavy cream whipped with 1/4 cup sugar
Combine sweetened condensed milk, lime juice, tequila, and Triple Sec. Fold whipped cream into mixture. Pour into chilled crust and freeze for three to four hours until firm. The pie can be made ahead and stored in the freezer for three to four days before serving. Before serving, garnish with a slice of lime.