Go Back Email Link
–+ servings
A slice of pink pie with a crumbly crust, topped with whipped cream and lime zest, sits on a white plate with a green napkin. In the background, whole limes and forks are slightly out of focus.
Print Recipe
No ratings yet

Frozen Strawberry Margarita Pie

One of the world's most popular cocktails tastes out of this world when in pie form!
Prep Time10 minutes
Cook Time15 minutes
Freeze Time8 hours
Total Time8 hours 25 minutes
Course: Dessert
Cuisine: American, Mexican
Keyword: Pie, Stawberry, Tequilla
Servings: 8
Author: Nicole

Equipment

  • 9-inch pie plate

Ingredients

For the Crust

  • ½ cup (2 ounces) sweetened shredded coconut, finely chopped
  • 1 teaspoon grated lime zest
  • 3 cups (3 ½ ounces) pretzels
  • 6 tablespoons (3 ounces) unsalted butter, melted

For the Filling

  • 3 tablespoons Tequila
  • 3 tablespoons Triple Sec or Cointreau
  • 1 (16 ounce) package fresh strawberries, washed, dried and hulled
  • 2 cups vanilla ice cream slightly softened
  • ⅓ cup Bacardi frozen margarita concentrate

For the Topping

  • ½ cup heavy cream chilled
  • 1 ½ teaspoons granulated sugar
  • Lime zest for garnish

Instructions

For the Crust

  • Place the oven rack in middle position and preheat to 350°F.
  • In the bowl of a food processor, combine the coconut, lime zest, and pretzels and process until finely ground. Add the melted butter and pulse to combine. Press the mixture into the bottom of a 9-inch pie plate. Bake until the edges are golden, about 10-12 minutes. Cool completely on a wire rack.

For the Filling

  • In a small saucepan, bring the Tequila and Triple Sec to a simmer and reduce to 2 tablespoons total. Transfer to a small bowl and cool completely
  • In a clean bowl of a food processor, process the strawberries until puréed. Add the ice cream, concentrate, and cooled reduction. Continue processing until well mixed. Spoon the mixture into the cooled pie crust; smoothing the top. Freeze until firm, at least 6 hours, preferably overnight
  • Remove pie from freezer 10-20 minutes (depending on the warmth of your kitchen) before serving.

For the Topping

  • In a medium chilled bowl, beat the cream and sugar with a wire whisk or hand-held mixer until soft peaks form. Cut the pie into wedges and serve with a dollop of whipped cream and a garnish of lime zest. Enjoy!

Notes

  • The alcohol will cook out when the mixture is boiled and reduced.
  • If you don't keep these spirits on hand, buy mini bottles.
  • The pie is best if made the day before and frozen overnight. The pie will keep in the freezer for up to 3 days.

Nutrition

Calories: 394kcal | Carbohydrates: 44g | Protein: 5g | Fat: 20g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 54mg | Sodium: 427mg | Potassium: 257mg | Fiber: 3g | Sugar: 17g | Vitamin A: 627IU | Vitamin C: 34mg | Calcium: 72mg | Iron: 2mg
QR Code linking back to recipe