No-Bake Margarita Strawberry Pie is a cool and refreshing dessert that brings together the best summer flavors. This simple strawberry pie is made with fresh strawberries, zesty lime, and a splash of tequila and Cointreau. It all sits in a delicious graham cracker crust. It’s perfect for hot days when you don’t want to turn on the oven.
This frozen treat tastes like a strawberry margarita in dessert form. Topped with a fun whipped cream, it’s perfect for summer parties or whenever you want a sweet, cocktail-inspired treat without the hangover.
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🗝️ Recipe’s key points
- This no-bake pie is perfect for hot summer days when you want to avoid turning on the oven.
- Fresh strawberries, lime zest, tequila, and Cointreau create a filling that tastes like a frozen strawberry margarita.
- A boozy whipped cream topping adds an extra layer of margarita flavor.
- This dessert has just a little alcohol in each serving. You can enjoy the margarita flavor without worrying about overindulging.
This No-Bake Margarita Strawberry Pie is a cool, refreshing dessert that’s easy to make and perfect for summer. It mixes the flavors of a strawberry margarita with the ease of a make-ahead frozen pie. This makes it great for warm weather parties or whenever you crave a cocktail-inspired dessert.
🛒 Ingredients
This is an overview of the ingredients. You’ll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
Filling and Crust
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- Fresh Strawberries – The star of the show, providing bright flavor and color.
- Limes – For zest in the filling.
- Heavy Cream – Forms the base of the creamy filling.
- Powdered Sugar – Sweetens the filling.
- Blanco Tequila – Adds that classic margarita kick.
- Cointreau – Brings in the orange flavor found in traditional margaritas.
- Kosher Salt – Balances the sweetness in the filling.
- Graham Cracker Crust – Store-bought for convenience, or make your own (see variations).
Whipped cream topping
- Heavy Cream – The base for the fluffy topping.
- Powdered Sugar – Sweetens the whipped cream.
- Blanco Tequila – Adds an extra boozy touch.
- Cointreau – Complements the orange notes in the pie.
- Lime – For zest as a garnish.
- Flaky Salt – Optional, for sprinkling on top for a salted margarita effect.
🗒 Instructions
This is an overview of the instructions. Full instructions are in the recipe card at the bottom of the page.
- Prepare the strawberries by trimming and cutting in half.
- Finely grate the zest from two limes.
- In a food processor, whip the heavy cream until thickened (about 45 seconds).
- To the whipped cream, add strawberries, lime zest, powdered sugar, tequila, Cointreau, and salt.
- Process the margarita strawberry pie filling ingredients until just combined (30 seconds to 1 minute).
- Pour the filling into the graham cracker crust and smooth the top. Place in the freezer until solid, at least 4 hours.
- When ready to serve, combine heavy cream, powdered sugar, tequila, and Cointreau in a large mixing bowl.
- Whip the topping ingredients with an electric mixer or a stand mixer until heavy peaks form.
- Spread the whipped cream over the frozen pie, leaving a 1-inch border around the edge.
- Grate lime zest over the whipped cream. If desired, sprinkle with flaky salt. Slice and serve immediately.
🥫 Storage
This strawberry margarita pie is best stored in the freezer. After serving, cover any leftover pie loosely with plastic wrap or aluminum foil and return it to the freezer. It will keep well for up to 1 week.
When you’re ready to enjoy the leftovers, transfer the pie to the refrigerator a few hours before serving. This will allow the whipped cream topping to thaw while keeping the filling cold and refreshing.
For best results, consume the margarita strawberry pie within a week of making. The longer it’s stored, the more the flavors may mellow and the texture may change slightly.
📚 Variations
- For an alcohol-free version, omit the tequila and Cointreau. Replace them with additional lime juice and a splash of orange juice to maintain the flavor.
- Try a homemade graham cracker crust for a more personalized touch. Combine crushed graham crackers with melted butter, sugar, and a pinch of salt, then press into the pie dish before adding the filling.
- Experiment with different berries. Try a mixed berry version by replacing half the strawberries with raspberries or blackberries.
- Create individual servings by using a muffin tin lined with graham cracker crumbs instead of a full-sized pie dish.
👩🏻🍳 Tips
- For the best texture, make sure your heavy cream is very cold before whipping. You can even chill the bowl and whisk in the freezer for 15 minutes before use.
- When zesting the limes, be careful to only grate the green outer layer. The white pith underneath can be bitter.
- For cleaner slices, dip your knife in hot water and wipe it dry between cuts.
🤔 FAQs
Use ingredients like whipped cream, cream cheese, or gelatin to thicken no-bake pie fillings. Chilling or freezing also helps set the filling.
That shouldn’t be a problem with this recipe! When making a traditional strawberry pie with whole strawberries, be careful not to add too much sugar to the filling. Too much sugar can pull moisture from the fresh berries.
Most canned pie fillings are pre-cooked and can be used in no-bake pies. However, always check the can’s instructions for specific guidance.
Usually, it has a pie crust filled with fresh strawberries, whipped cream or custard, and sometimes cream cheese or sweetened condensed milk.
Yes, you can use frozen strawberries in pie filling. Thaw and drain them first to avoid excess moisture. They work best in cooked fillings rather than fresh, no-bake versions.
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You’ll need the following items to make this recipe successfully.
- Food processor
- Measuring cups and spoons
- Microplane or fine grater (for lime zest)
- Mixing bowls
- Rubber spatula
- 10-inch pie dish or prepared pie crust
- Plastic wrap or aluminum foil (for covering)
- Stand mixer or hand mixer (for whipped cream topping)
- Sharp knife (for slicing strawberries and serving)
- Cutting board
📞 Chiacchierata (chat)
This No-Bake Margarita Strawberry Pie is not just a dolce (dessert)—it’s an estate (summer) celebration in every slice. It combines the fresh flavors of a strawberry margarita with the cool, creamy texture of a frozen pie. This dessert is both familiar and excitingly new.
If you’re having a backyard barbecue, this pie is a great choice. It’s also perfect for a fun dessert during a girls’ night in. Plus, it’s a delicious treat on a hot day! It’s easy to make, can be prepared ahead of time, and is sure to impress with its vibrant flavors and boozy twist. Buon appetito.
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📖 Recipe
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.
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Servings: 10 servings
Calories: 365kcal
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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.
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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.
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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
Homemade graham cracker crust:
- Melt 7 tablespoons unsalted butter in the microwave or on the stovetop.
- 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).
- Add the butter, 1 tablespoon granulated sugar, and ½ 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 ½-inch pie plate (not a 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 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
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