Best Frosty Margarita Pie Recipes

NO-BAKE FROZEN MARGARITA PIE

Steps:

• Mix together the pretzel crumbs, sugar, and melted butter. Press into the bottom and up the sides of a 9-inch glass (or Pyrex) pie plate. Set aside.
• Use an electric mixer to whip heavy cream to soft peaks. In a large separate bowl, stir together the sweetened condensed milk, lime juice, lime zest, tequila, and triple sec until well combined. Gently fold the whipped cream into the condensed milk mixture until just incorporated.
• Pour the filling into the prepared crust and sprinkle with additional lime zest, if desired. Freeze for 6 hours up to overnight, then cover with plastic wrap and re-freeze until ready to serve.
• Allow pie to sit at room temperature for about 10 minutes before slicing with a sharp knife and serving.

FROZEN MARGARITA PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix pretzels and sugar together in a bowl; stir in margarine until evenly incorporated. Spoon mixture into a 9-inch pie plate; press into bottom and up sides of plate to form a firm, even crust.
• Bake crust in the preheated oven until edges are lightly browned, about 5 minutes. Cool on a wire rack.
• Mix sweetened condensed milk, limeade concentrate, tequila, orange liqueur, and green food coloring in a large bowl.
• Beat cream in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the whipped cream will form soft mounds rather than a sharp peak. Fold whipped cream into sweetened condensed milk mixture. Spoon filling into cooled crust.
• Cover pie with plastic wrap and freeze until firm, about 4 hours. Let stand for 10 minutes before serving; garnish with lime slices.

FROZEN MARGARITA PIE

Steps:

• 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 overmix; 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.
• Do Ahead: Pie can be made 3 days ahead. Cover; keep chilled. Let soften in fridge 30 minutes before slicing.

FROSTY MARGARITA PIE

Steps:

• Mix cracker crumbs, chopped strawberries and sugar in small bowl. Press in bottom and up sides of pie plate, 9x1 1/4 inches; set aside.
• Beat yogurt, lime peel, lime juice and tequila in large bowl with electric mixer on high speed just until blended. Spoon into crust. Freeze at least 1 1/2 hours or until firm enough to cut. Serve topped with whipped topping; garnish with lime and strawberry slices.

MARGARITA PIE

Steps:

• For the crust: Preheat the oven to 350 degrees F. Process the graham crackers and sugar in a food processor to a fine crumb. Add the melted butter and tequila, and pulse until moist. Press the crumbs into a 9-inch pie plate, and bake until firm, 12 to 15 minutes. Let the crust cool completely on a wire rack.
• For the filling: Whisk together the condensed milk, limeade, tequila, lime juice, liqueur and salt in a large bowl until smooth and combined. Beat the cream with an electric mixer fitted with a whisk attachment on medium-high speed in another large bowl until stiff peaks form. Reduce the speed to low, and drizzle in the condensed milk mixture. Return the mixer to medium-high, and beat until the mixture is completely incorporated and fluffy, about 30 seconds, stopping to scrape down the side of the bowl if necessary. Transfer the filling to the cooled crust, cover loosely with plastic wrap and freeze until firm, at least 6 hours or overnight.
• Transfer the pie to the refrigerator 30 minutes before serving. Garnish with lime wedges dipped in salt, and serve.

FROZEN STRAWBERRY MARGARITA PIE

Steps:

• Make crust:
• Put oven rack in middle position and preheat oven to 350°F.
• Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a buttered 9-inch metal or glass pie plate (4-cup capacity).
• Bake 10 minutes, then cool in pie plate on a rack, about 30 minutes.
• Make filling:
• Purée strawberries, zest, lime juice, condensed milk, tequila, and liqueur in a blender until just smooth, then transfer to a large bowl.
• Beat cream in another bowl with an electric mixer at medium speed until it just holds stiff peaks. Fold one third of cream into strawberry mixture gently but thoroughly to lighten, then fold in remainder in 2 batches.
• Pour filling into crust, mounding it slightly, and freeze, uncovered, until firm, about 4 hours. Remove from freezer and let soften in refrigerator, about 40 minutes, before serving (pie should be semisoft).