Frozen Margarita Pie

Time does not include freezing. I haven't made this but wanted to make sure I didn't lose. Found it in my clipping stash which I am working hard to clean out!

• Ready In: 30 mins
• Serves: 12

Ingredients

• 2 1⁄2 cups  salted thin  pretzel sticks
• 1⁄3 cup sugar
• 1⁄2 cup butter, melted
• 1 (14 ounce) can sweetened condensed milk
• 1  tablespoon lime peel, fresh, grated
• 2  tablespoons lime juice
• 1 1⁄2 tablespoons  tequila
• 1 1⁄2 tablespoons  orange-flavored liqueur (Cointreau, i.e.)
• 4  drops  liquid  green food coloring (optional)
• 2  drops  liquid  yellow food coloring (optional)
• 1 1⁄2 cups heavy whipping cream

• Garnish

•  thin  pretzel stick
•  lime slice

Directions

1. Lightly coat a 9-in pie plate with nonstick spray.
2. Crust: Pulse pretzels and sugar in food processor until fine crumbs. Add butter; process to blend. Press on bottom and sides of pie plate. Place in freezer.
3. Filling: Stir condensed milk, lime peel and juice, tequila, Cointreau and food color in a small bowl. Beat cream with mixer in a large bowl until soft peaks form. Gradually fold in lime mixture until blended.
4. Pour into crust; freeze uncovered for at least 6 hours. Wrap airtight; freeze at least 2 more hours, or up to 3 months.
5. To Serve: Unwrap pie and refrigerate for 15 minutes for easier slicing. Garnish with pretzels and lime slice.