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Frozen Margarita Pie

4.5

(48)

Frozen Margarita Pie recipe
Photo by Heidi's Bridge

Your favorite cocktail in pie form—what's not to love? Just keep in mind that you'll need to freeze the pie at least 8 hours, preferably overnight, for the ideal texture, so be sure to plan ahead.

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What you’ll need

Recipe information

  • Yield

    8 servings

Ingredients

6

Tbsp. unsalted butter

10

graham crackers

3

Tbsp. sugar

½

tsp. kosher salt. divided

¾

cup chilled heavy cream

5

limes, divided

1

14-oz. can sweetened condensed milk

3

Tbsp. tequila blanco

Preparation

  1. Step 1

    Melt 6 Tbsp. butter in a small saucepan over medium heat. Let cool slightly.

    Step 2

    Crumble 10 graham crackers into the bowl of a food processor. Add 3 Tbsp. sugar, ¼ tsp. salt, and melted butter to bowl and process until mixture resembles wet sand.

    Step 3

    Transfer graham cracker mixture to a shallow 9" pie pan. Using a measuring cup, press firmly into bottom and up sides of dish. Freeze 20 minutes.

    Step 4

    Meanwhile, whisk ¾ cup heavy cream in a medium bowl until cream begins to thicken to the point you see ripples and stiff peaks begin to form, 3–5 minutes.

    Step 5

    Cut 4 limes in half and juice into a fine-mesh sieve set over a glass measuring cup (you should have about ½ cup juice). Pour lime juice into another medium bowl and whisk in 14 oz. condensed milk, 3 Tbsp. tequila, and remaining ¼ tsp. salt until smooth.

    Step 6

    Fold half of whipped cream into lime juice mixture, carefully folding under and over while turning the bowl. Add remaining whipped cream and continue to fold until no streaks remain.

    Step 7

    Remove pie pan from freezer and pour in filling. Using the back of a spoon, gently spread filling to edge of crust.

    Step 8

    Using a microplane, zest half of the remaining lime over pie.

    Step 9

    Freeze pie at least 8 hours, or preferably overnight.

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Reviews (48)

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  • READ the reviews before you make this or else you will not be able to get your crust out with the pie. That was my only mistake. Putting a round of parchment paper down under the crust, would have made the presentation perfect. mine tasted awesome but it looked more like a food channel deconstructed margarita pie. WE cut 8 slices and everyone ate it all. The lime flavor is strong, which won me over because I love lime! It was a great recipe to follow as a newbie , I definitely do not have the wrist strength to whisk cream for 3-5 minutes so I used a whisk beater. Machine age win! I will make this a family favorite for the rest of my life. Cheers!

    • PeeKay

    • Vienna, VA

    • 1/7/2024

  • I added a full cup of cream and whipped it into the desert plus added a cup of 4% Greek yogurt folded in also. I used the zest of 2 limes and this helps cut down on the sweetness plus add more tartness to the desert. It has been extremely well received by friends and family.

    • Keener

    • Toronto

    • 8/3/2021

  • This recipe is very sweet. Experiment a bit and also try doing this in a square 9" baking. Put parchment paper underneath with 2" left over on the sides. When you are ready to serve, it is easy to lift out. Then cut it into squares and have it as a side for berries. that way it is a compliment rather than the whole dessert. I also like to add a bit more tequila and a bit of triple sec or grand marnier.

    • Pamela Lessing

    • Vail, CO

    • 8/1/2021

  • My trick for making the pie slices easier to remove is after the pie is removed from the freezer, soak the pie plate in a very shallow bath of warm water to loosen the crust slightly. After about 5-8 minutes you can cut & they should be much easier to remove. This is a trick from the instructions of the no-bake jello cheesecakes and it worked perfectly for this recipe when I did it. This recipe has been such a huge hit even in conversation so I have given several copies of the recipe out to people who haven't even tried it themselves yet just so they don't have to wait until I make it again. ;-)

    • DianeP

    • Bend OR

    • 7/12/2021

  • Cloyingly sweet. Will not make again.

    • Anonymous

    • 7/5/2021

  • This pie is amazing and super simple. After reading the reviews which indicated how difficult it was to get a good slice out of a pie plate ? I used a springform pan with great success. A couple of changes that I made were (1) adding an extra tablespoon of butter to the crust recipe which helped soften the crust enough to manage the slices. (2) I topped up the cream to a full cup to add a slightly fluffier texture to the product and I also topped the desert with zest from 2 limes to counter the sweetness of the condensed milk. Great success all around!!

    • Stephen Craig

    • Toronto

    • 6/18/2021

  • Great pie...I added a little more tequila 😜 and did a raspberry swirl in too..beautiful

    • Anonymous

    • Shawnee Ks

    • 6/6/2021