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Frozen Margarita Pie

It's always happy hour with this sweet and creamy tequila-infused margarita custard pie topped with fluffy toasted meringue.


  • Margarita Filling
  • 1 cup lime juice about 10 limes - depending on the size
  • 2 tbsp lime zest
  • 6 egg yolks leave aside 2 egg whites for the meringue
  • 1 ½ tbsp cornstarch cornflour
  • 200 g / 1 cup sugar
  • 6 tbsp unsalted butter softened to room temperature
  • Pinch of salt
  • 1 tsp vanilla
  • ⅓ - ½ cup tequila
  • 3/4 cup half and half
  • Pretzel Crust
  • 7 oz pretzels
  • 1 tsp kosher salt
  • 4 - 6 tbsp melted unsalted butter
  • Meringue Topping
  • 2 egg whites (pasteurised)
  • 3 oz / 85 g white sugar caster sugar is better
  • 1 tsp vanilla extract


  1. Pretzel Crust
  2. Place the pretzels and salt in a food processor. Process until they resemble bread crumbs. Add melted butter and salt. Pulse until well combined. Press these crumbs into the bottom of a long tart tin using the back of a tablespoon. Chill the crust in the freezer until completely hardened.
  3. Margarita Filling
  4. Place the lime, zest, egg yolks, cornstarch, sugar, butter, vanilla, tequila, half and half and salt in a large microwave safe bowl. Whisk to combine. Microwave for 5 minutes. Whisk and microwave for another 2 minutes, mixing each time until thick. Pour into the tart tin. Use a small offset spatula or tablespoon to even out before. Add fresh lime zest on top before placing in the freezer for at least 3 hours.
  5. Meringue Topping
  6. Place the egg whites into a large bowl and whip to soft peaks. Slowly add the sugar until it’s all in there. Mix on high speed for a couple minutes then add vanilla extract. Continue mixing for another 5minutes until meringue is thick and glossy.
  7. Fit the end of a piping bag with a large open star tip and pipe meringue onto the tart. Add fresh lime zest before slicing up and serving.