Get ready to cool down in style with this Frozen Margarita Pie! Inspired by the refreshing flavors of a classic margarita, this creamy and tart dessert is the perfect way to end any summer party on a high note.
Imagine a pie that tastes just like your favorite margarita—but in frozen form. Creamy and tart with just a hint of boozy goodness, it’s the ultimate indulgence for those hot summer days when you need something sweet and refreshing to beat the heat.
The secret to this pie’s irresistible flavor lies in its luscious filling. Whipped cream and sweetened condensed milk come together with the delicate taste of tequila and orange liqueur to create a dessert that’s as decadent as it is delicious. And when baked into a salty crust, you’ll swear you’re sipping a margarita by the poolside.
But here’s the best part: this Frozen Margarita Pie couldn’t be easier to make. Simply whip up the filling, pour it into a prepared crust, and pop it in the freezer for at least 8 hours, or preferably overnight, to achieve the ideal texture. It’s the perfect make-ahead dessert for any summer gathering.
So whether you’re hosting a backyard barbecue, lounging by the pool, or simply craving a taste of summer, this Frozen Margarita Pie is sure to hit the spot. With its creamy texture, tart flavor, and boozy kick, it’s guaranteed to be a hit with everyone at the party.
Here are some more pie options:
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- Bourbon Pear Pie
- Five-Spice Sweet Potato Pie
Frozen Margarita Pie
Inspired by the flavors found in a classic margarita, this pie is the perfect way to end any summer party. You’ll need to freeze the pie for at least 8 hours, or preferably overnight, for the ideal texture, so be sure to plan ahead.
- Prep Time: :35
- Freezer Time: 8:20
- Total Time: 8:55
- Yield: 8 servings 1x
- Category: Dessert
- Method: Freezer
Ingredients
6 Tbsp. unsalted butter
10 graham crackers
3 Tbsp. sugar
1/2 tsp. kosher salt, divided
3/4 cup chilled heavy cream
4 limes, halved
1 (14-oz.) can sweetened condensed milk
3 Tbsp. tequila blanco
Instructions
- Melt butter in a small saucepan over medium heat. Let cool slightly.
- Crumble graham crackers into a food processor. Add melted butter, sugar, and 1/4 tsp. salt and process until mixture resembles wet sand. Transfer mixture to a shallow 9″-diameter pie dish. Using the bottom of a measuring cup, press crust firmly and evenly across bottom and up sides of dish. Freeze 20 minutes.
- Meanwhile, whisk cream in a medium bowl until stiff peaks form, about 4 minutes.
- Finely grate zest from 1 lime half into a small bowl; set aside. Squeeze juice from all of the limes into a fine-mesh sieve set over a glass measuring cup (you should have about 1/2 cup juice).
- Pour lime juice into another medium bowl. Add condensed milk, tequila, and remaining 1/4 tsp. salt and whisk until mixture is smooth. Gently fold in half of the whipped cream just to combine, then add the remaining whipped cream and gently fold until no streaks remain (be careful not to over mix; you want to keep as much air in the whipped cream as possible).
- Remove pie dish from the freezer and scrape filling into crust. Use a spoon to gently spread filling evenly all the way to the edges. Sprinkle with reserved lime zest and freeze until filling is set, at least 8 hours.
Notes
Do Ahead: Pie can be made 3 days ahead. Cover; keep chilled. Let soften in fridge 30 minutes before slicing.