Margarita Pie

Crust:

Melt butter in the microwave. Stir in pretzel crumbs and sugar and press into a lightly buttered pie plate. Put it in the fridge while you make the filling.

Filling:

In a large bowl, whip cream until it forms soft peaks. Set aside.

In a separate large bowl, combine condensed milk, lime juice, tequila and triple sec (you can use less or more than 3 tablespoons of tequila, depending on your tastes, but I think 3 is just about right).

Fold in whipped cream. Pour into the crust. Freeze for two hours until firm. Garnish as desired.

Store any leftovers in the fridge or the freezer (there likely won’t be any!).