Strawberry Margarita Pie
This frozen Strawberry Margarita Pie has all the flavors of the classic cocktail, including a kick from the tequila!
My mom was diagnosed with breast cancer in 2004. It was a shock to all of us and I witnessed a strength in my mother I had never seen before. After a mastectomy, intense chemotherapy and radiation therapy, she beat her cancer. Here we are nine years later and she’s still going strong.
My mom’s favorite cocktail is the frozen strawberry margarita. If we’re out for dinner and she’s drinking, it’s always a frozen strawberry margarita. When I saw this Strawberry Margarita Pie recipe, it made me think of mom. She would absolutely love this pie.
I made this for a dinner party at our friends house. There is enough tequila in the recipe that you get the distinct margarita flavor. One of the best things about this recipe is the fact that you can make it a couple days in advance and just throw it in the freezer to hang out until you’re ready to serve it. I even threw the garnishes on prior to freezing it.
Everyone at the dinner party enjoyed this pie. My favorite part was the salty-sweet pretzel crust. It got a little crumbly when we cut slices out of the pie, but we just served the crumbly crust alongside each piece of pie.
This strawberry margarita pie is a boozy dessert that pairs well with anything you’d eat with a margarita. And if you’re my mom, that’s anything 🙂
Don’t forget about my Power of Pink Challenge! Make something PINK during the month of October to raise Breast Cancer Awareness and a chance to win a $100 donation to the charity of your choice.
One Year Ago: Shepard’s Stew and Historic Boston Harbor Cruise
Two Years Ago: Homemade Cinnamon Applesauce
Three Years Ago: Garlic Naan and Chicken Tikka Masala
Five Years Ago: Tiramisu Cupcakes
Six Years Ago: Chicken sausage, spinach and mushroom pasta and Easy Lemon Cookies
Strawberry Margarita Pie
This frozen Strawberry Margarita Pie has all the flavors of the classic cocktail, including a kick from the tequila!
Yield: 8-10 servings
Prep Time: 10 minutes
Cook Time: 4 hours
Ingredients:
For the Crust:
2 cups crushed pretzels
1/2 cup melted butter
1/3 cup sugar
For the Pie:
~1 pound strawberries
1 can sweetened condensed milk
1/2 cup tequila
juice of 2 limes
zest of 1 lime
1 Tbsp triple sec, optional
1 cup heavy cream
Directions:
For the Crust:
Preheat oven to 350 degF. Line the bottom of a 9" springform pan with parchment.
Combine ingredients in a small bowl. Press into the pan, using the bottom of a measuring cup if necessary.
Bake for 7-8 minutes, then cool completely.
For the Pie:
In a blender, puree all of the ingredients except the heavy cream.
Whip the cream with a mixer (or by hand), and fold in to the strawberry mixture.
Add more lime juice or tequila to suit your tastes. Remember that the more alcohol you add, the less frozen the pie will get.
Pour filling in to the cooled crust and freeze for several hours or overnight.
Prior to serving, garnish with lime slices and/or strawberries.
Recipe inspired by Crumb City
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
these look so fun! i, too, am LI, but i carry lactaid with me everywhere… and jp licks makes a lactose free flavor 🙂
Lactaid is my best friend. I have spare pills in the car, in Hubby’s wallet, in my purse and desk. Can’t ever be too prepared! I have had their lactose free flavors and they’re quite tasty. I wish they had more than one a month though!
Ooooh. This looks too good. I’m gonna have to try that.
I love the idea of using the cone method for ice cream cupcakes. I hadn’t thought of that. That strawberry down the middle of the cupcake is so perfect! I’m so glad you entered again!
I wouldn’t be able to live without ice cream! Your cupcakes are beautiful. Good luck in the competition!!!
They look pretty! Love the photo of the cross section where you can see the strawberry.
~ingrid
Those cupcakes look scrumptious! Oh, and you’ve gotta try Purely Decadent made with Coconut Milk Ice Cream! It’s rich and creamy, a lot like gelatto!
Thanks Vegiegail – I’ll have to check that out.
So cute! These are so pretty with the strawberry in the middle and they look delicious.
voted for your strawberry one..good luck!
gorgeous. love the inset strawberry. love the Neapolitan theme.
bethany@scoopalicious
I agree with you about the non-dairy ice creams available in stores. However, If you have an ice cream maker vegan chick-0-stick ice cream is unbelievably rich, creamy and delicious.
Here is the recipe http://couldntbeparve.blogspot.com/2008/09/chick-o-stick-ice-cream_04.html
Hey, these cupcakes sound awesome! I use to be Lactose Int., but I found the best cure ever & seriously have been L.I. cured for 7 years. I could not give up my dairy & use to take 3 Lactaid every time I ate.I heard about “Lactogen” on the radio on the way home from a trip. I would do anything to get rid of my L.I. so it was $90.00 at the time so I said what the heck I spent $200.00 a year on Lactaid. I was floored that it worked & 7 years later still no signs. I drink milk every morning, cheese everyday, & ice cream when ever. It retrains your body to except lactose, so for 42 days while you take it (a mix to drink with water) you have to stay away from all dairy & anything with dairy in it. I just went to the health food store during that time. I am sure you can find it on the web. Lactogen is the name
This is my second post, it erased my first. But for all you suffering with Lactose Int. try Lactogen it really works I have been cured for going on 7 years now. It was only $90.00 when I tried it & I was spending $200 a year on Lactaid at the time. I now can drink milk every morning, & eat cheese every day & ice cream when ever. It is not an on going thing you take it once for 43 days & that is it.