Traditional recipes

Frozen Margarita Pie

Frozen Margarita Pie

Your favorite cocktail in pie form—what's not to love? Just keep in mind that you'll need to freeze the pie at least 8 hours, preferably overnight, for the ideal texture, so be sure to plan ahead.

Steps

  1. Melt 6 Tbsp. butter in a small saucepan over medium heat. Let cool slightly.

  2. Crumble 10 graham crackers into the bowl of a food processor. Add 3 Tbsp. sugar, ¼ tsp. salt, and melted butter to bowl and process until mixture resembles wet sand.

  3. Transfer graham cracker mixture to a shallow 9" pie pan. Using a measuring cup, press firmly into bottom and up sides of dish. Freeze 20 minutes.

  4. Meanwhile, whisk ¾ cup heavy cream in a medium bowl until cream begins to thicken to the point you see ripples and stiff peaks begin to form, 3–5 minutes.

  5. Cut 4 limes in half and juice into a fine-mesh sieve set over a glass measuring cup (you should have about ½ cup juice). Pour lime juice into another medium bowl and whisk in 14 oz. condensed milk, 3 Tbsp. tequila, and remaining ¼ tsp. salt until smooth.

  6. Fold half of whipped cream into lime juice mixture, carefully folding under and over while turning the bowl. Add remaining whipped cream and continue to fold until no streaks remain.

  7. Remove pie pan from freezer and pour in filling. Using the back of a spoon, gently spread filling to edge of crust.

  8. Using a microplane, zest half of the remaining lime over pie.

  9. Freeze pie at least 8 hours, or preferably overnight.

Related Video

Frozen Margarita Pie

Reviews SectionMy whipped cream cuddled a little when I added it to the lime mixture, as well. I opted to whip more air into it with a whisk and that seemed to solve the problem...in the freezer now. Can't imagine it affecting the texture that much since it's a no-bake situation.AnonymousPhiladelphia05/23/20I also had issues with the crust freezing solid. And the filling started melting within minutes of coming out of the freezer, so it was impossible to get a good slice out. So, I scooped all the filling out and froze it separately, then broke the crust into little chunks and put it in the fridge. To serve, I presented this as "margarita ice cream with crumble"! The flavour was amazing!This pie was delicious but please tell me how to get the slices out in one piece!!! The frozen crust was IMPOSSIBLE to get out of my glass Pyrex pie dish. I basically just lifted out the filling and then scraped out the crust as best as I could. I’d rate this five stars if it wasn’t such a nuisance to get out.AnonymousBoston, MA05/06/20Help! My condensed milk curdled when I added it to the lime juice!I have made this three times now in 8 1-cup wide-mouth sealer jars. Perfect for just the two of us to have on hand in the freezer, and I love the portion control. It's not like I'm going to get another jar from the freezer, while if in pie-form I might just have another "little sliver."valerie_joyVictoria, BC, Canada10/29/19I have made this twice and like others, found it difficult to cut. Springform pan idea should help with this. I added a tablespoon of Paula's Texas Orange liquer with the tequila--which made it taste even more like a margarita!AnonymousAustin, Tx09/22/19Made two of these for a friend's birthday party and it was a a total success. Everyone enjoyed it even those who generally don't like sweets. Not sure if I did something differently or it was the knife I was using but it wasn't too difficult to cut.janduvaWashington10/22/18It's uncanny how much this pie tastes like a margarita, so obvi I loved it. I agree with the reviewers that mention the difficulty of the crust -- next time I'll try the springform/bake suggestion. And yes, there will be a next time.leslieanncookHouston, TX08/27/18Great recipe. Very tasty. A suggestion: I prepared it in a springform pan and baked the crust. Unmolded, it was much easier to cleanly cut pieces for serving.This was absolutely delicious!!!! I made it for a dinner party and it was a huge hit! We’re going to a family party this weekend and I’m making it again. I read a reviewers comment about the crust being hard to cut- it was a bit hard but a sturdy knife made it easier! Great pie!!! I even added a bit more tequila!!!! LOLI'm only giving this 4 stars (instead of 5) because I had extreme difficulty cutting and removing it from the pan! Recipe says freeze for 8 hours, I froze for 4 hours, removed from freezer, and let sit for about 10 minutes. When I tried cutting the crust was so hard it was almost impossible. Next time I will make in an 8x8 lined with parchment, or I will let the pan sit in some hot water before cutting. Flavor was awesome and it's a great way to serve dessert without turning your oven on! We are featuring no bake desserts in July on our baking podcast, Preheated, and this recipe is a great no-bake pie.preheated_podcastOlympia, WA07/27/18Been making strawberry margarita pie for years. It's a July 4th fave! Use strawberry ice cream instead of whipped cream, lime, tequila & triple sec. Yummy!

No-Bake Margarita Pie

This No-Bake Margarita Pie is a real winner for any margarita lover! Cool, creamy, silky smooth and PACKED with amazing lime and tequila flavors!

I craved a little self-care mental health break in the month of May and it was MUCH needed. Last May 2020 was so traumatic for me with two family deaths and lots of other things happening, so when I started to feel this May approaching, I began to feel nervous and anxious and sick to my stomach. I think those old feelings of trauma were resurfacing so I decided to take the month off and it really helped recharge my batteries so to speak. I worked on crafts – I got into making jewelry out of polymer clay, making resin pieces, and making bath bombs – and just spending time with my boys and family did WONDERS for my mental health. I swear, I went into May feeling shaky and scared, but May 2021 was one of the BEST months I’ve had in a long time. I feel very grateful.

So now I am back and easing into things and kicking things off with this amazing pie!

I don’t know where you are, but it is already super hot here in Sacramento, so I am looking for all of the no-bake recipes. Anything to spare me the agony of 100+ degree weather and the oven on at the same time! This pie not only solves that issue but is delicious to boot!

The Crust

For ease of preparation, I used a packaged and prepared graham cracker crust which you can find ready made at most grocery stores in the baking aisle. They taste amazing and there’s no hassle of tracking down graham cracker crumbs or pulverizing your own graham crackers which is a win because I honestly loathe using my food processor, haha. However, if you insist you can absolutely make your own – just freeze it for about 20 minutes to set it before adding your filling. If you’re using the prepared crust, there is no need to freeze it prior.

The Filling

The filling is a cream cheese-based filling consisting of cream cheese, sugar, lime juice, tequila, a little orange liqueur for flavor, and Cool Whip which adds stability. I like using Cool Whip in this instance because it is far more stabilized than fresh whipped cream and keeps this pie nice and sturdy since it has quite a bit of liquid in it. Since this is a no-bake pie, you can taste a hint of tequila and triple sec (orange liqueur) so if you’re serving this to underage folks, I recommend omitting those completely and using all lime juice.

Whatever you do, you have to make this amazing sweet, creamy and tangy No-Bake Margarita Pie! It is divine!


How to Make It

In a 3- to 4-quart pan over medium heat, stir marshmallows with half-and-half until melted, about 5 minutes.

Nest pan in ice water stir often until cool, about 3 minutes. Add lime peel, lime juice, and tequila stir occasionally until cold, 8 to 10 minutes.

In a food processor, whirl cookies until finely ground. Add butter and whirl until mixed. Press cookie mixture evenly over bottom and halfway up sides of a 9-inch cake pan with removable rim.

In a bowl with a mixer on high speed, whip cream with sugar until it holds soft peaks. Fold in marshmallow mixture, blending well.

Pour filling into crust and spread level. Freeze until firm to touch in the center, about 1 hour, then wrap airtight and freeze until solid, at least 2 hours longer or up to 2 weeks.

Unwrap pie, run a thin knife between crust and pan rim, and remove rim. Set dessert on a flat plate. Let stand at room temperature about 10 minutes to soften slightly, then cut into wedges.


Recipe: Frozen Margarita Icebox Pie

This tangy treat with just a hint of salt is sure to make any tequila fan with a sweet tooth swoon.

6 tablespoons unsalted butter

1/2 teaspoon kosher salt, divided use

3/4 cup chilled heavy cream

1 (14-ounce) can sweetened condensed milk

Instructions: Melt the butter in a small saucepan over medium heat. Remove the butter from the heat and let it cool slightly.

Break up the graham crackers into small pieces and put in a bowl of a food processor. Add the sugar, 1/4 teaspoon of the salt and melted butter to the processor bowl and process until the mixture resembles wet sand.

Transfer graham cracker mixture to a shallow 9-inch pie pan. Using a measuring cup, press the crumbs firmly into bottom and up sides of dish. Freeze the crust for 20 minutes.

Meanwhile, use a stand or electric hand mixer to whisk the heavy cream in a medium bowl until cream begins to thicken to the point you see ripples and stiff peaks begin to form, 3-5 minutes.

Cut 4 of the limes in half and juice them into a fine-mesh sieve set over a glass measuring cup (you should have about 1/4 cup of juice). Pour the lime juice into another medium bowl and whisk in the sweetened condensed milk, tequila, triple sec and remaining salt until smooth.

Fold half of the whipped cream into the lime juice mixture, carefully folding under and over while turning the bowl. Add the remaining whipped cream and continue to fold until no streaks remain.

Remove the pie pan from freezer and pour in the filling. Using the back of a spoon, gently spread filling to edge of crust. Using a Microplane, zest half of the remaining lime over pie. Freeze the pie at least 8 hours, or preferably overnight, before cutting into wedges and serving.


SUNDAY COOKING WITH CHEF JON ASHTON: FROZEN MARGARITA PIE

This Sunday, frozen summertime dessert meets classic cocktail, the shores of Mexico meet your own kitchen or backyard and the expert techniques of Chef Jon Ashton meet your own preferred preparations. Frozen margarita pie is everything a summer weekend afternoon needs: sweet and light, yet creamy and indulgent with tequila and triple sec to kick things up a notch. And just as you’ll find aboard Crystal ships, this week’s featured dish offers several choices to make it exactly as you like.

FUN FACT: “Margarita” is the Spanish word for daisy, which is the name of another cocktail altogether – or genre of cocktails, that is. The formula is simply spirit + citrus + sweetener. Beyond that, it’s a matter of personal preference, from gin daisy to vodka daisy, brandy daisy or whiskey daisy.

Margaritas flow freely along the coastlines of Mexico from Cabo San Lucas and Costa Maya to Huatulco to Puerto Chiapas – as well as aboard the Crystal voyages that explore these shores. Crystal Serenity sailings in 2021, 2022 and 2023 are the perfect culmination of Mexico’s most famous cocktail and Crystal’s endless selection of sweet treats, blended (or stirred) with the sun-soaked explorations of ancient ruins, vibrant villages, deep-sea realms and more.

In the meantime, prep your pantry with the detailed recipe below and plan to join us LIVE for Sunday Cooking with Chef Jon Ashton on Sunday, August 9 on the Crystal Cruises Facebook page. We’ll see you in the kitchen.

Frozen Margarita Pie
By Chef Jon Ashton

Ingredients:

Sweet Crust
1 cup graham cracker crumbs (about 6 crackers) (130 grams)
2 Tablespoons, plus one teaspoon sugar (35 ml)
4 Tablespoons (1/2 stick, 60 grams) unsalted butter, melted

Salty Crust
3 ounces Saltine crackers or (26 crackers) crushed (85 grams)
8 tablespoons softened (1 stick) unsalted butter (115 grams)
1 tablespoon, plus 1 teaspoon sugar (20 grams)
1 teaspoon orange zest (5 grams)

FUN FACT: While many prefer the rim of their margarita to be salt-free, aficionados insist that the salt is an important element in tempering any bitterness from the liquor and enhancing the aromas and flavors of the main ingredients.

Filling
7 large egg yolks, at room temperature
1/4 cup sugar (50 grams)
1 (14-ounce) (415 ml) can sweetened condensed milk
2 tablespoons grated lime zest
10 tablespoons freshly squeezed lime juice (5-6 limes) (150 ml)
1 tablespoon triple sec (15 ml)
1 tablespoon tequila (15 ml)

FUN FACT: Dozens of variations of the margarita exist to suit the preferences of virtually anyone, from classic fruit options like strawberry and mango to more extravagant chocolate and Sriracha. But the original, traditional margarita is based in the sour citrus flavor of lime.

Whipped Cream Topping
1 cup (1/2 pint) cold heavy cream (240 ml)
1/4 cup confectioners’ sugar (50 grams)
1/2 teaspoon pure vanilla extract (2 ml)

Alternative Meringue Topping
1/4 cup water (60 ml)
3/4 cup plus 2.5 tablespoons sugar (180 grams)
1 teaspoon corn syrup (5 ml)
3 egg whites

Preheat the oven to 350 degrees F (175 degrees C).

For the sweet crust:
Combine the graham cracker crumbs, sugar, and butter in a bowl. Press into the bottom (not sides) of a 9-inch pie pan.

For Salty Crust:
Combine the crushed Saltines, sugar, and butter in a bowl. Knead in the butter until the crumbs hold together like dough. Press into sides of pie pan. Chill pie pan for 15 minutes, then bake for 15-18 minutes or until the crust is golden brown. Allow crust to cool completely (about 15 minutes).

For the Filling:
Using a stand mixer or hand mixer, whisk together egg yolks and sugar until creamy and thick. With the mixer on low speed, add the condensed milk, lime zest, lime juice, triple sec and tequila. Pour into the baked pie shell and freeze.

For Whipped Cream Topping:
Whisk together heavy cream, confectioners’ sugar and vanilla on high speed until it becomes stiff.

For Alternative Topping:
Combine the water, sugar and corn syrup in a small saucepan, then cook over medium heat until a thermometer inserted reaches 240 degrees F (115 degrees C). Meanwhile, beat the egg whites in a stand mixer or large bowl until frothy.

Remove the sugar mixture from the heat and slowly, with the mixer running, beat the sugar into the egg whites until the meringue becomes cool and holds a stiff peak.

Fill a piping bag fitted with a star tip with the meringue, and pipe the meringue, in small peaks, onto the tops of the pie.

Use a crème brûlée torch or blowtorch to brown the tips of the meringue. The pies can also be quickly placed under the broiler to brown the tips.

Top pie with whipped cream topping, or alternative topping.

Crystal’s [email protected]: A Virtual Cruise Experience program brings several elements of the renowned Crystal Experience directly to guests, wherever in the world they are. “Sunday Cooking with Chef Jon Ashton” represents the culinary excellence found aboard Crystal ships, as some of the greatest travel memories are created over the greatest meals.

Crystal invites travelers tobook now and save with added peace of mind and flexibility as we look ahead to sailing together again.


Frozen Margarita Pie Recipe - Best Margarita Pie

To make this dessert you'll need: 2 cups miniature pretzel twists, sugar, margarine or butter, 1 can frozen limeade concentrate - thawed, 1 quart vanilla ice cream - slightly softened, grated lime peel, tequila or frozen concentrated margarita mix - thawed and orange flavored liqueur or orange juice.

Preheat oven to 375 degrees.

In a food processor with metal blades or a blender, process 2 cups of miniature pretzel twists until they are crumbs. Add in 2 tablespoons of sugar and pulse process to mix.

Add in 2 tablespoons of margarine and mix well. Keep the machine running and add in 2 tablespoons of limeade concentrate, and continue processing until well mixed.

Pour mixture into an ungreased 9-inch pie pan. Using the back of a spoon, press margarita mixture firmly into the bottom and up the sides of the pan.

Bake for 5 to 7 minutes or until completely set. Place the baked pie shell in the freezer or the refrigerator for 10 to 15 minutes to cool.

Meanwhile, in a clean blender or food processor with metal blades, combine 1 quart of vanilla ice cream, remaining limeade, 1 teaspoon of grated lime peel, 3 tablespoons of tequila and 1 tablespoon of orange liqueur process just until all is well blended. Spoon mixture into the cooled pie shell.

Freeze for 2 hours or until completely firm.

Bonus Recipe: Creamy Lime Colada Pie

To make this recipe you'll need: 1 frozen deep dish pie crust, 1 (3 oz.) package of cream cheese - softened, 1 box of coconut cream instant pudding mix, milk, 1 can frozen limeade - thawed, green food coloring, reduced fat whipped topping and shredded toasted coconut.

Preheat oven to 400 degrees.

Bake the pie crust according to directions for a one crust shell. Let crust cool completely or for 30 minutes.

Meanwhile, in a medium bowl, beat 1 package of cream cheese on medium speed until nice and smooth. Beat in 1 box of pudding mix until well blended. Gradually beat in 2/3 cup of milk.

Add in the limeade and a few drops of food coloring (if desired) beating until mixture is slightly thickened. Gently stir in 1 cup of whipped cream topping. Pour mixture into the pie crust. Refrigerate at least 5 hours or until set.

Right before serving, sprinkle 3 tablespoons of toasted coconut over the pie. Garnish with whipped cream topping. Store in refrigerator.


Frozen Margarita Pie

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It's time to get into vacation mode with our Frozen Strawberry Margarita Pie! It'll take you to the beach without ever leaving the comfort of your own backyard. You can make it with yummy classic margarita flavors, but we made this no-bake dessert even better with the combination of strawberry and lime that you find in your favorite frozen strawberry margarita! It's a fun summertime recipe that will make you feel like you're at a tropical resort.


Frozen Margarita Pie

It is one of the easiest pies you can ever make, five ingredients that come together in a simple and easy dessert. Perfect for Summer BBQ&rsquos, Picnic get togethers or just for a special weeknight dessert.Similar to Key Lime Pie but more Chic.

If you prefer to make your own graham crust you can but I find it far more convenient to buy an already made crust.

When I originally shared the recipe I truly was just trying to tempt Kent with a few tasty desserts but then I realized with his Birthday cerebration this would be the perfect pie.


Frozen Margarita Pie

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It's time to get into vacation mode with our Frozen Strawberry Margarita Pie! It'll take you to the beach without ever leaving the comfort of your own backyard. You can make it with yummy classic margarita flavors, but we made this no-bake dessert even better with the combination of strawberry and lime that you find in your favorite frozen strawberry margarita! It's a fun summertime recipe that will make you feel like you're at a tropical resort.


Frozen Margarita Pie

Combine pretzel crumbs, sugar, and margarine press firmly on bottom and up side to rim of lightly buttered 9-inch pie plate. In large bowl, combine sweetened condensed milk, lime juice, tequila, triple sec, and food coloring mix well. Fold in whipped cream. Pour into prepared crust. Freeze 4 hours or until firm. Let stand 10 minutes before serving. Garnish with lime slices and whipped cream, or as desired. Freeze leftovers.

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We get this at a "local" restaurant - never thought I would be able to make it myself - WEEEEEEE now I know what to do with the huge jar of pretzel's the kids haven't eaten!!

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Watch the video: How to Make PIZZA MARGHERITA like a Neapolitan Pizza Chef (January 2022).