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
Measuring Spoons
$10 At Bon Appétit Market
Measuring Cups
$28 At Bon Appétit Market
Small Saucepan
$155 At Amazon
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Food Processor
$63 At Amazon
Pie Pan
$19 At Amazon
Whisk
$10 At Amazon
Medium Bowl
$17 At Amazon
Chef's Knife
$34.53 At Amazon
Sieve
$18 At Amazon
Glass Measuring Cup
$26 At Amazon
Spoon
$24.69 At Amazon
Microplane
$18 At Amazon
Recipe information
Yield
8 servings
Ingredients
6
10
3
½
¾
5
1
3
Preparation
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.
Leave a Review
Reviews (48)
Back to TopBeen making strawberry margarita pie for years. It's a July 4th fave! Use strawberry ice cream instead of whipped cream, lime, tequila & triple sec. Yummy!
Anonymous
7/20/2018
I'm only giving this 4 stars (instead of 5) because I had extreme difficulty cutting and removing it from the pan! Recipe says freeze for 8 hours, I froze for 4 hours, removed from freezer, and let sit for about 10 minutes. When I tried cutting the crust was so hard it was almost impossible. Next time I will make in an 8x8 lined with parchment, or I will let the pan sit in some hot water before cutting. Flavor was awesome and it's a great way to serve dessert without turning your oven on! We are featuring no bake desserts in July on our baking podcast, Preheated, and this recipe is a great no-bake pie.
preheated_podcast
Olympia, WA
7/27/2018
This was absolutely delicious!!!! I made it for a dinner party and it was a huge hit! We’re going to a family party this weekend and I’m making it again. I read a reviewers comment about the crust being hard to cut- it was a bit hard but a sturdy knife made it easier! Great pie!!! I even added a bit more tequila!!!! LOL
ShanBG
8/9/2018
Great recipe. Very tasty. A suggestion: I prepared it in a springform pan and baked the crust. Unmolded, it was much easier to cleanly cut pieces for serving.
varneyel
Michigan
8/16/2018
It's uncanny how much this pie tastes like a margarita, so obvi I loved it. I agree with the reviewers that mention the difficulty of the crust -- next time I'll try the springform/bake suggestion. And yes, there will be a next time.
leslieanncook
Houston, TX
8/27/2018
Made two of these for a friend's birthday party and it was a a total success. Everyone enjoyed it even those who generally don't like sweets. Not sure if I did something differently or it was the knife I was using but it wasn't too difficult to cut.
janduva
Washington
10/23/2018
I have made this twice and like others, found it difficult to cut. Springform pan idea should help with this. I added a tablespoon of Paula's Texas Orange liquer with the tequila--which made it taste even more like a margarita!
Anonymous
Austin, Tx
9/22/2019