Frozen Strawberry Margarita Pie

in Cinco de Mayo, Mexican & TexMex, Pies and Tarts

Frozen Strawberry Margarita Pie

My Mother’s Day dilemma: Tres Leches Cake or Frozen Strawberry Margarita Pie? Which dessert should compliment the Tex-Mex feast? So I posed the question in email to the guest of honor:

The cake sounds really good but anything with Margarita in the name has to be really good!!

I could not agree more. I am definitely my mother’s daughter. 🙂

Frozen Strawberry Margarita Pie

Dessert was fun. The pie had a prominent strawberry flavor and had enough lime to make you think frozen fruity concoction. If you’re looking for tequila, though, pour yourself a shot with dessert. The 1/4 cup of liquor doesn’t go far… but then again, it never does 🙂

Frozen Strawberry Margarita Pie

The frozen, fruity cocktail in dessert form.


  • For crust
  • 1 1/4 cups graham cracker crumbs
  • 2 Tbsp sugar
  • 5 Tbsp unsalted butter, melted
  • For filling
  • 1 lb strawberries (3 1/2 cups)
  • 1 Tbsp finely grated fresh lime zest (from 3 limes)
  • 1/4 cup fresh lime juice (from 2-3 limes)
  • 1 (14-oz) can sweetened condensed milk
  • 2 Tbsp tequila
  • 2 Tbsp Grand Marnier
  • 1 1/2 cups chilled heavy cream


  1. Make the crust: Put oven rack in middle position and preheat oven to 350. Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and about 1-inch up the side of a buttered 9-inch springform pan. Bake 10 minutes, then cool on a rack, about 30 minutes.
  2. Make the filling: Puree strawberries, zest, lime juice, condensed milk, tequila, and Grand Marnier in a blender until just smooth, then transfer to a large bowl.
  3. Beat cream in another bowl with an electric mixer at medium speed until it reaches soft peaks. Fold one third of cream into strawberry mixture gently but thoroughly to lighten, then fold in remainder in 2 batches.
  4. Pour filling into crust, mounding it slightly, and freeze, uncovered, until firm, about 4 hours. Remove from freezer and let soften in refrigerator, about 40 minutes. Remove the ring from the pan before serving (pie should be semisoft).


Yields: 8-10 servings

Adapted from Epicurious

Estimated time: 5 hours 30 minutes

16 comments… add one
  • I don’t have much of a sweet tooth, but this really caught my eye. Not only is it creative, it’s so pretty! I like the airiness of it.

  • Looks so creamy and delicious! I bet it was a big hit!

  • This will be perfect for a Sunday afternoon dessert! Thanks.

  • Still enjoying your blog very much!

  • Katie

    I saw a similar recipe with the same name last week and have been dying to make it. THis looks even better. I’m starring for sure YUM!

  • looks light and divine! Way to go with this one…so pretty for mother’s day…a feminine masterpiece!

  • This looks wonderful and perfect for the summer!

  • The perfect summer dessert!

  • I love the color of the pie and the ingredients are yummy!

  • I loved your Margarita cupcakes, so another Margarita dessert is definitely getting bookmarked. Thanks!

  • What a great idea! This looks so delicious and refreshing!

  • I love anything margarita! Sounds like the perfect dessert for a hot summer day.

  • I have to agree that anything with margarita in the title has to be yummy:)

  • I’m gonna make this pie! Looks really yummy and the ingredients are too easy to find! Love it!

  • I made this pie months ago and it’s really, really fresh and yummy! Perfect dessert! I recommend!

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