No-Bake Margarita Pie

For the 4th of July I thought it would be nice to make a pie. Something different, but not too complicated. So along with our pulled pork sandwiches, that had been drizzled with Oli's Sweet 'n Spicy Sauce, and some pickles on the side, we each had a slice of margarita pie.

Crust

2 cups gluten free pretzels
1/3 cup sugar
1/4 cup butter, melted
1/4 tsp salt

Coat a 9-inch pie pan with cooking spray. Mix crust ingredients and press into the bottom of the pan. Set Aside.

Filling
14 oz can sweetened condensed milk
4 Tbsp lime juice
2 Tbsp orange juice
1 Tbsp lime zest
2 Tbsp tequila, optional
3 cups whipped topping (Lucerene or Soyatoo)

Combine all filling ingredients except the whipped topping. Mix well. In another bowl place the whipped topping and fold the filling into it. Spread on top of the crust. Freeze for 5 hours uncovered, then cover and place back in freezer.

Remove 10 minutes before serving to easy the cutting process.

This is pretty much your basic no-bake, cool-whip pie, but gluten free style. For a quick dessert for the summer it was good. The crust was excellent, so I might use that for other pie recipes in the future, but it didn't give me a wow feeling. Yes it was refreshing, and yes it was tasty, but I think despite my efforts in varying dessert, I'm just not satisfied unless dessert involves chocolate.

Tweaked from 1,000 GF Recipes pg 577