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This no-bake Strawberry Pie has the taste of a fruity margarita drink, with whipped topping spiked with Cointreau and tequila.
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5 from 1 vote

Frozen Strawberry Margarita Pie Recipe—The Dessert Happy Hour Needs

This no-bake Frozen Strawberry Margarita Pie bursts with bright citrus flavor and a boozy kick of tequila and Cointreau. It's cool, creamy, and full of flavor—just like your favorite margarita in pie form.
Prep Time15 minutes
Cook Time0 minutes
Refrigerator cooling2 hours
Total Time2 hours 15 minutes
Course: Dessert pie
Cuisine: American
Servings: 10 servings
Calories: 365kcal
Author: Marisa Franca @ All Our Way

Equipment

Ingredients

FOR THE FILLING AND CRUST:

  • 1 pound fresh strawberries
  • 2 medium limes
  • 2 cups cold heavy cream
  • ¾ cup powdered sugar
  • 1 tablespoon blanco tequila
  • 1 tablespoon Cointreau
  • ¼ teaspoon kosher salt
  • 1 10-inch store-bought prepared graham cracker crust See notes for making homemade crust

FOR THE WHIPPED CREAM AND SERVING:

  • 1 cup cold heavy cream
  • 2 tablespoons powdered sugar
  • 1 tablespoon blanco tequila
  • 1 tablespoon Cointreau
  • 1 medium lime
  • ½ teaspoon flaky salt optional

Instructions

MAKE THE FILLING:

  • Trim and halve 1 pound fresh strawberries (about 3 ½ cups). Finely grate the zest of 2 of the medium limes.
  • Place 2 cups cold heavy cream in the food processor. Process until thickened, about 45 seconds. Add the strawberries, lime zest, ¾ cup powdered sugar, 1 tablespoon blanco tequila, 1 tablespoon Cointreau, and ¼ teaspoon kosher salt. Process until just combined, 30 seconds to 1 minute. Pour into a 10-inch prepared graham cracker crust and smooth the top. Freeze until solid, at least 4 hours.

MAKE THE WHIPPED CREAM AND ASSEMBLE:

  • When ready to serve, place 1 cup cold heavy cream, 2 tablespoons powdered sugar, 1 tablespoon blanco tequila, and 1 tablespoon Cointreau in the bowl of a stand mixer (or large bowl if using an electric hand mixer or whisking by hand). Beat with the whisk attachment on medium-high speed until soft peaks form, 1 to 2 minutes.
  • Spread the whipped cream evenly over the pie, leaving a 1-inch border. Finely grate the zest of 1 medium lime over the whipped cream (save all the zested limes for another use). Sprinkle with ½ teaspoon flaky salt if desired. Slice and serve.

Notes

Substitutions: For an alcohol-free version, leave out the tequila and Cointreau.
Homemade graham cracker crust:
  1. Melt 7 tablespoons unsalted butter in the microwave or on the stovetop.
  2. Break 12 full sheets of graham crackers in half and place them in the bowl of a food processor fitted with the blade attachment. Process until finely ground, 30 to 45 seconds (about 1 ½ cups).
  3. Add the butter, 1 tablespoon granulated sugar, and ½ teaspoon kosher salt.
  4. Pulse until the mixture looks like wet sand and holds together when pinched between your fingers, 10 to 12 (1-second) pulses.
  5. Transfer to a standard 9- or 9 ½-inch pie plate (not a deep dish).
  6. Using a flat-bottomed measuring cup, press it evenly into the bottom and about 1 inch up the sides.
  7. Refrigerate while you make the filling.
Storage: Cover leftover pie loosely with plastic wrap or aluminum foil and freeze for up to 1 week. When ready to serve, let sit in the refrigerator for a few hours until the whipped cream is thawed.

Nutrition

Calories: 365kcal | Carbohydrates: 30g | Protein: 3g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 81mg | Sodium: 275mg | Potassium: 177mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1065IU | Vitamin C: 33mg | Calcium: 66mg | Iron: 1mg