• 8servings
  • 350calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsC, D
MineralsCalcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Crust:

  2. 1 cup crushed mini pretzels

  3. 6 tablespoons melted butter

  4. 1 tablespoon granulated sugar

  5. Filling:

  6. 2 tablespoons boiling water

  7. 1 envelope (7 grams) unflavored gelatin

  8. 1 (12-ounce) can NESTLÉ CARNATION Evaporated Milk

  9. 1 cup granulated sugar

  10. 2 teaspoons grated lime peel

  11. 1/2 cup (4 to 5 medium limes) lime juice

  12. 1 teaspoon grated orange peel

  13. 2 tablespoons orange juice or orange-flavored liqueur

  14. 1 tablespoon tequila

  15. 2 cups frozen whipped topping, thawed, divided

  16. Coarse sanding sugar, fresh limes slices

Instructions Jump to Ingredients ↑

  1. For Crust: Preheat oven to 375°F (190°C). Combine pretzel crumbs, butter and sugar in 9-inch deep-dish (4-cup volume) pie plate. Press crumb mixture onto bottom and upsides of pie plate.

  2. Bake for 5 to 7 minutes or until lightly browned. Cool completely on wire rack.

  3. For Filling: Place gelatin in small bowl; stir in water. Let stand for 1 minute. Heat evaporated milk, sugar and softened gelatin in small saucepan over medium heat, stirring until sugar is dissolved and mixture is hot (do not boil). Pour into medium bowl. Refrigerate uncovered for 30 minutes until cool to touch. Add lime peel, lime juice, orange peel, orange juice and tequila; mix well. Gently whisk in 1 cup whipped topping. Pour into prepared pie crust.

  4. Refrigerate for 2 hours or until set. Pipe remaining 1 cup whipped topping around edge of pie. Sprinkle whipped topping border with coarse sugar. Garnish with lime slices.


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