Margarita Pie With Pretzel Crust

• 1-1/2 cup Finely Chopped Pretzels
• 1 cup Sugar
• 1 stick Butter, Melted
• 1/2 cups Fresh Lime Juice
• 1 can (14oz) Sweetened Condensed Milk
• 2 Tablespoons Gold Tequila
• 2 Tablespoons Triple Sec
• 2 cups Heavy Whipping Cream, Whipped
• 5 drops Green Food Coloring (optional)

1. For the crust, pulse the pretzels and sugar in a food processor several times to combine. Add butter in a steady stream and process until well mixed. Press over the bottom and up the sides of a 9-inch pie plate sprayed with nonstick cooking spray.
2. For the pie, combine the lime juice, condensed milk, tequila and triple sec in a bowl and mix well. Fold in the whipped cream. Tint with green food coloring if you desire a deeper color. Spoon into the crust. Cover with plastic wrap and freeze for four hours or up to one week. Garnish with additional whipped cream and lime slices.
3. Note: do not use fat-free or low-fat pretzels in the crust or the crust will not hold together when cutting. You may substitute graham crackers for the pretzels, but it's just not the same.

pretzels, sugar, butter, lime juice, milk, gold tequila, triple sec, cream, coloring

Taken from tastykitchen.com/recipes/desserts/margarita-pie-with-pretzel-crust/ (may not work)