This no bake frozen pie is a great Cinco de Mayo or summer recipe. The dairy free coconut base is a great paring flavor with classic lime margaritas. The pretzel crust adds that "rim of salt" flavor and a fun crunch. It is super simple to make, but just needs time in the freezer.
What you will need:
Sweetened condensed coconut milk
Coconut oil or dairy free butter or regular butter
For the crust you will need pretzels (you could substitute for gluten free if needed), sugar (I used cane), and coconut oil (or dairy free or regular butter). Please note that coconut oil is a great dairy free replacement, but it will freeze to the pan hard. I recommend spraying the pan with a spray oil first, and when getting ready to eat it, place the pan on a towel soaked with warm water and let it sit for about 10-15 minutes.
In a food processor, add your pretzels and sugar, then pulse to make a pretzel crumb. Then add your melted coconut oil or butter and pulse again until it is full incorporated. You don't need to blend your pretzels until they are fine, you want some big pieces in there for a better texture crust. Then using the bottom of a glass, press your crust into a pie pan and make sure to have nice tall sides.
For this dairy free version of frozen margarita pie I like to use coconut cream and sweetened condensed coconut milk. The coconut base pairs well with the margarita flavor. You will need just a little bit of tequila and triple sec to get that true margarita taste, however for kids you can skip these.
Using a hand mixer whip your coconut cream until smooth. Then add in your sweetened condensed coconut milk, lime juice, lime zest, tequila, and triple sec. Mix with just a spatula or with your hand mixer just until it is combined.
Freeze for about 8 hours or overnight. When you are close to serving, take it out of the freezer and let it sit out on the counter for about 10-15 minutes in order to soften slightly for cutting.
[Serves about 8-12]
5 ounces (or a little under 4 cups) pretzels
1/3 cup sugar
8 Tbsp (or 1/2 cup) melted dairy free butter OR coconut oil OR regular salted butter*
Spray oil for pan
1 - 11-14 ounce can dairy free sweetened condensed coconut milk (mine was 11.6 ounces)
1 - 13.5 ounce can full fat coconut cream
1/3 cup fresh lime juice or concentrate
Zest of one large lime + additional for top
2 Tbsp tequila
1 Tbsp triple sec
*If you can tolerate real butter (it is very low in lactose) I highly recommend using it. Dairy free butter has lots of chemicals and could make the pretzels stale. Coconut oil works well, however you will need to make sure to spray the pan first because it freezes harder to the pan and makes getting the slices out difficult. I would also get a towel wet with warm water and let the pan sit on top of it for about 10-15 minutes before cutting.
Start by making your crust. Measure out 5 ounces of pretzels with a kitchen scale, or if you don't have one, just measure out a little under 4 cups.
Next melt your coconut oil (or butter).
Add your pretzels and sugar to a food processor and blend until there are coarse pieces left.
Now pour in your melted coconut oil or butter. Blend until fully incorporated.
Spray a glass or ceramic pie pan with spray oil (especially if you use coconut oil, it will stick to the pan when frozen).
Add your crust mixture to the pan and using the bottom of a glass or anything flat, press the mixture into the pan making sure it is packed tight, even, and covering the sides. Set aside.
Next add you coconut cream to a large bowl. Using a hand mixer whip your coconut cream until smooth.
Then add in your sweetened condensed coconut milk, lime juice, lime zest, tequila, and triple sec. Mix with just a spatula or with your hand mixer just until it is combined.
Now pour your mixture into the crust carefully.
Sprinkle the top with additional lime zest.
Place it carefully in the freezer so that it is flat. Let it freeze for about 8 hours or overnight.
When you are close to serving, take it out of the freezer and let it sit out on the counter for about 10-15 minutes in order to soften slightly for cutting.
Cover in saran wrap and keep in the freezer for about one week.