My no-fuss dessert contribution to the cookout is usually this strawberry margarita pie recipe. It’s easy. It’s creamy. And it’s super addictive. I just blend fresh strawberries, some lime, sweetened milk and some OJ together until smooth and fold in whipped cream to lighten it. I add it straight to a graham cracker crust, and it always slays.
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How to Make Strawberry Margarita Pie
- Blend Together: Mix strawberries, lime zest and juice, condensed milk, tequila, and orange juice in a blender until smooth.
- Whip the Cream: In a separate bowl, beat the heavy cream until stiff peaks form.
- Combine and Fold: Gently fold the whipped cream into the strawberry mixture in stages until smooth.
- Fill and Freeze: Pour the mix into a graham cracker crust, then freeze for at least 5 hours.
- Serve: Let it thaw for an hour at room temperature before serving, and top with extra whipped cream for a final touch. Enjoy your frosty, zesty treat!
Strawberry Margarita Pie
Celebrate National Tequila Day and Spring and Summer with this amazing Strawberry Margarita Pie that is delicious and super easy to make!
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Servings: 8 servings
Ingredients
For crust:
For filling:
- 3 1/2 cups fresh strawberries sliced
- 1 tablespoon finely grated fresh lime zest
- 1/4 cup fresh lime juice
- 14 ounces sweetened condensed milk 1 can
- 2 tablespoons tequila
- 2 tablespoons orange juice
- 1 1/2 cups chilled heavy cream
- Strawberries and lime slices for garnish
- More whipped cream for garnishing the top of pie
Instructions
To Make Crust:
- Follow instructions for pie crust here. https://grandbaby-cakes.com/how-to-make-graham-cracker-crust-recipe/
To Make Filling:
- Add strawberries, zest, lime juice, condensed milk, tequila, and orange juice to your blender or food processor and blend or pulse until completely smooth.
- In the bowl of your mixer, add heavy cream and beat until stiff peaks appear. You can tell by making sure the whipped cream stays on the beaters.
- Pour strawberry mixture from the blender to a large bowl then slowly fold in 1/2 of the whipped cream then fold in the final amount until everything is completely smooth and well combined.
- Add the filling to a completely room temperature crust and freeze for at least 5 hours.
- Remove pie from of the freezer an hour before serving and enjoy! If you desire, add additional whipped cream to the top of the pie to serve with.
Notes
To store, simply cover the pie with plastic wrap or gently place it in an airtight container, and pop it in the fridge. It can stay this way for up to three days.
Nutrition
Calories: 488kcal | Carbohydrates: 47g | Protein: 6g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 100mg | Sodium: 168mg | Potassium: 354mg | Fiber: 1g | Sugar: 36g | Vitamin A: 1065IU | Vitamin C: 43.2mg | Calcium: 193mg | Iron: 0.9mg
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Recipe Help
- Fam Friendly: If you want to replace the tequila, just add more orange juice.
- Carefully Fold: Don’t just stir the whipped cream into the pie mixture. Gently fold it so it stays light and airy.
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Question: I haven’t made this yet. I am unclear about measuring the strawberries. I read the recipe as “three and a half cups of WHOLE strawberries, minus the green tops, and then I slice them.’ That doesn’t seem very exact. Should it be ‘3 1/2 cups of sliced strawberries’? Weight would be extremely helpful as well. Thank you.
This was done with whole strawberries when tested.
I love this pie! This my pie when I’m asked to bring pot luck..Simple and delicious. I first seen it on a old morning show in the summer time. I knw then I had to do it.