Margarita Pie with Pretzel Crust

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.

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.

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.