Why You’ll Love It
- This pie brings all the joy of a strawberry margarita without the hangover. There’s only a quarter cup of alcohol in this pie, which is split up between eight to 10 servings.
- The easy filling comes together in a food processor. Instead of tediously folding whipped cream into a strawberry mixture, I call for whipping heavy cream in the food processor first then adding the rest of the filling ingredients, and blending just until combined. Seriously, that’s it!
Key Ingredients in a No-bake Strawberry Margarita Pie
- Strawberries: Fresh strawberries contribute to the signature pink color of this pie along with a burst of strawberry flavor.
- Alcohol: Both tequila and Cointreau are used here to macerate the strawberries and mimic the flavor of a margarita.
- Lime: Lime zest brings all the flavors of lime found in a margarita without adding any more liquid to the filling.
- Heavy cream: Acts as the filling of this pie, adding stability and airiness.
- Graham crackers: Grab a 10-inch graham cracker crust from the grocery store for ease. You can also make your own, too, if you’re up for it; I’ve added instructions down below.
No-Bake Strawberry Margarita Pie
Serves 8 to 10- 1 pound fresh strawberries
- 2 medium limes
- 2 cups cold heavy cream
- 3/4 cup powdered sugar
- 1 tablespoon blanco tequila
- 1 tablespoon Cointreau
- 1/4 teaspoon kosher salt
- 1 (10-inch) store-bought prepared graham cracker crust
- 1 cup cold heavy cream
- 2 tablespoons powdered sugar
- 1 tablespoon blanco tequila
- 1 tablespoon Cointreau
- 1 medium lime
- 1/2 teaspoon flaky salt (optional)
1. Trim and halve 1 pound fresh strawberries (about 3 1/2 cups). Finely grate the zest of 2 of the medium limes.
2. Place 2 cups cold heavy cream in the food processor. Process until thickened, about 45 seconds. Add the strawberries, lime zest, 3/4 cup powdered sugar, 1 tablespoon blanco tequila, 1 tablespoon Cointreau, and 1/4 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:
1. 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.
2. 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 1/2 teaspoon flaky salt if desired. Slice and serve.
Recipe Notes
Substitutions: For an alcohol-free version, leave out the tequila and Cointreau.
Homemade graham cracker crust: Melt 7 tablespoons unsalted butter in the microwave or on the stovetop. Break 12 full sheets graham crackers in half and place in the bowl of a food processor fitted with the blade attachment. Process until finely ground, 30 to 45 seconds (about 1 1/2 cups). Add the butter, 1 tablespoon granulated sugar, and 1/2 teaspoon kosher salt. Pulse until the mixture looks like wet sand and holds together when pinched between your fingers, 10 to 12 (1-second) pulses.
Transfer to a standard 9- or 9 1/2-inch pie plate (not deep dish). Using a flat-bottomed measuring cup, press it evenly into the bottom and about 1 inch up the sides. Refrigerate while you make the filling.
Storage: Cover leftover pie loosely with plastic wrap or aluminum foil and freeze for up to one week. When ready to serve, let sit in the refrigerator for a few hours until the whipped cream is thawed.
