Best Margarita Pie Recipes

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).

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.

MARGARITA CHEESECAKE PIE (EASY NO-BAKE)

Steps:

• To make the crust:.
• Crush the pretzels in a food processor and combine the crumbs with the sugar and the melted butter. Press the mixture into a buttered 9-inch pie dish. Place the crust in the freezer.
• To make the filling:.
• In the bowl of an electric mixer, beat the softened cream cheese with the sweetened condensed milk until the mixture is smooth. Stir in tequila, triple sec, lime juice, lime zest and food coloring.
• Fold half of the whipped topping into the filling mixture and spoon into the prepared pie shell. Top with the remaining whipped topping and garnish with lime slices.
• Refrigerate the cheesecake 6 hours or overnight.
• Freezes well; remove from freezer about 15 minutes before serving.

MARGARITA PIE

Steps:

• Position rack in center of oven; preheat to 350 degrees.
• In a medium bowl, mix together cracker crumbs and butter. Press into a 9-inch pie plate. Bake until crust begins to puff, about 8 minutes. Remove from oven; transfer to a cooling rack. If crust has pulled away from sides, use the back of a spoon to press it back. Let cool completely.
• In a medium bowl, stir together condensed milk, zest, juice, tequila, liqueur, and salt. Let stand for 5 minutes to thicken.
• Pour filling into crust. Cover with plastic wrap, and refrigerate until firmly set, for at least 2 or up to 8 hours.
• Just before serving, whip cream until soft peaks form. Fold in sugar and vanilla, whipping until stiff peaks form. Garnish pie with whipped cream and lime slices, if using. Serve immediately.

FROZEN STRAWBERRY MARGARITA PIE

Steps:

• Heat oven to 350ºF.
• Stir together all crust ingredients in medium bowl. Press onto bottom and up sides fo a 9-inch pie pan.
• Bake for 8-10 min or until lightly browned. Cool completely.
• Place strawberries in food processor bowl fitted with metal blade or a blender.
• Process on high speed until well mixed - 1 minute.
• Add ice cream, limeade, tequila and orange juice. Continue processing until well mixed.
• Spoon mixture into prepared crust. Freeze until firm - at least 4 hours if not overnight.
• Slice 4 reserved strawberries and garnish pie with whipped topping, pretzels and sliced strawberries.

STRAWBERRY MARGARITA PIE

Steps:

• Combine pretzel crumbs, butter, and sugar, mix well. Press firmly on bottom and up sides of a lightly buttered 9-inch pie pan.
• Combine milk, lime juice, strawberries, tequila and triple sec, blend well.
• Fold in Cool Whip.
• Pour into crust. Place in freezer for four to eight hours. Remove from freezer and let stand 10 minutes before serving.
• Garnish with whipped cream or Cool Whip.

MARGARITA PIE

Steps:

• In saucepan, melt margarine; stir in pretzel crumbs and sugar.
• Mix well.
• Press crumbs on bottom and up sides of a buttered 9-inch pie plate; chill.
• In large, combine sweetened condensed milk, lime juice concentrate, tequila and triple sec; mix well.
• Fold in whipped cream.
• Pour into pie crust.
• Freeze 4 hours until firm OR Chill 2 hour in the refrigerator until firm.
• Garnish as desired.

FROZEN APPLE PIE MARGARITA

Steps:

• Combine the sugar, salt and 1/2 teaspoon apple pie spice on a small plate. Pour 2 tablespoons apple cider on a second small plate. Dip the rims of two rocks glasses in the cider, then dip in the sugar mixture. Set aside.
• Combine the ice, tequila, cinnamon schnapps, vanilla extract, lemon juice, remaining 1 1/2 cups apple cider and remaining 1/2 teaspoon apple pie spice in a blender. Blend until frothy. Pour into the prepared glasses and garnish each with an apple slice, whipped cream and a cinnamon stick. Serve immediately.

REFRIGERATOR LEMON MARGARITA PIE

Steps:

• Mix graham cracker crumbs, melted butter, and brown sugar in a bowl.
• Press crumb mixture into an 8-inch pie dish to form a crust.
• Whisk eggs and sweetened condensed milk together in large saucepan.
• Stir lemon juice and tequila into the egg mixture.
• Slowly bring egg mixture just to a boil over medium-low heat, stirring constantly until thickened, about 5 minutes. Remove from heat and cool slightly.
• Pour egg mixture into prepared pie dish.
• Whisk sour cream and white sugar together in a bowl until well mixed.
• Spoon sour cream mixture over lemon pie.
• Refrigerate for at least 1 hour before serving.

FROZEN STRAWBERRY MARGARITA PIE

Steps:

• 1. Combine crumbs, sugar and butter in a small bowl, press into bottom and sides of a 9 inch pie plate. Beat condensed milk, lime juice, tequila and Triple Sec in a large bowl with electric mixer at medium speed for three minutes until smooth. Lower speed; beat in strawberries with syrup for one minutes. Fold whipped cream into strawberry mixture until no streaks of white remain. Pour into prepared graham cracker crust, mounding in center. Freeze overnight. Transfer to refrigerator thirty minutes before serving. Garnish with addition whipped cream around edge and strawberries and lime slices, if you wish

MARGARITA PIE

Steps:

• In a medium bowl, combine crushed pretzels, melted butter, and sugar. Press mixture into a pie pan.
• In a large bowl, mix together lime juice, lime zest, orange juice, and sweetened condensed milk. Fold in whipped topping. Spoon filling into pretzel crust. Chill pie for 25 to 30 minutes.

CREAMY FROZEN STRAWBERRY MARGARITA PIE

Steps:

• Prepare Crumb Crust: Preheat oven to 375 degrees F. In 9-inch pie plate, with fork, stir crust ingredients until crumbs are moistened. With hand, press mixture onto bottom and up side of pie plate, making a slight rim. Bake crust 10 minutes. Cool crust in pie plate on wire rack.
• Prepare Strawberry Filling: Hull enough strawberries to equal 2 cups; reserve remaining berries for garnish. From limes, grate 1 teaspoon peel and squeeze 1/4 cup juice. In food processor with knife blade attached, pulse hulled berries with lime peel and juice, undiluted sweetened condensed milk, and orange-flavor liqueur until almost smooth. Transfer mixture to large bowl.
• In small bowl, with mixer at medium speed, beat 2/3 cup cream until stiff peaks form; reserve remaining cream for garnish. Gently fold whipped cream into strawberry mixture, one-third at a time.
• Pour filling into cooled crust. Freeze at least 4 hours or until almost firm. (If not serving pie on the same day, wrap frozen pie in foil or plastic wrap and freeze up to 1 week.).
• If pie freezes completely, let it stand at room temperature 10 minutes before serving for easier slicing. Meanwhile, cut each reserved strawberry in half. In small bowl, with mixer at medium speed, beat remaining 1/3 cup cream just until stiff peaks form. Mound whipped cream in center of pie and top with strawberry halves.

MARGARITA PIE WITH A PRETZEL CRUST!

Steps:

• Pie Crust:.
• Melt margarine and combine with sugar and pretzel pieces. Press into buttered 9 inch pie pan.
• Filling:.
• Combine condensed milk, lime juice, alcohol and food coloring.
• Fold in whipped cream. Cool whip can be substituted.
• Pour into pie crust and freeze for 4 hours.

BAKED MARGARITA PIE

Steps:

• Preheat oven to 450 F and have ready a premade graham cracker pie shell (either 9" or slightly larger) or if you prefer, a baked& cooled regular pie pastry.
• Whisk together the margarita mixer, the eggs, and the sweetened condensed milk until smooth.
• Pour into the pie shell and bake for about 10-15 minutes, or until pie is almost set and the top is getting bubbly and edges of filling are just beginning to brown.
• I placed a pie shield over the crust edges to keep them from overbrowning- if you do not have one, you can cover the crust edges with some foil.
• Set pie onto a wire rack to cool to room temperature, then cover and place in fridge until fully cooled, at least 1 hour.
• Before serving, garnish with whipped cream.

STRAWBERRY MARGARITA PIE

Steps:

• Combine pretzel crumbs, butter, and sugar and mix well.
• Press firmly on bottom and up sides of a lightly buttered 9-inch pie pan.
• Combine milk, lime juice, strawberries, tequila and triple sec and blend well.
• Fold in Cool Whip and pour into crust.
• Place in freezer for four to eight hours.
• Remove from freezer and let stand 10 minutes before serving.
• Garnish with whipped cream or Cool Whip.

KEY LIME PIE MARGARITA

Steps:

• Fill 1/2 of a martini shaker with crushed ice.
• Add cold water, until almost 3/4 of shaker is filled up, shake well.
• Add Licor 43, half and half and lime juice; shake well.
• Moisten rim of glasses, dip into graham cracker crumbs, coating each rim of glass.
• Pour mixture into glasses; garnish with lime slice and serve.

MARGARITA-KEY LIME PIE WITH GINGERSNAP CRUST

Steps:

• Prepare crust:.
• Stir together coconut, gingersnaps and butter.
• Press into bottom and up sides of a 9 inch pie plate.
• Bake at 350 degrees for 8 minutes.
• Cool on wire rack.
• Prepare Filling:.
• In a heavy saucepan, combine, eggs, lime juice, orange liqueur, tequila and condensed milk over medium heat, stirring often approxiately 20 minutes or until temperature reaches 165 degrees. Remove from heat, stir in lime rind; cool completely (approximately 2 hours).
• Beat whipping cream at high speed with an electric mixer until soft peaks form.
• Fold into egg mixture.
• Spoon into Gingersnap crust.
• Freeze 2 hours or until firm.
• Let stand 20 minutes before cutting.
• Garnish if desired.

FROZEN STRAWBERRY MARGARITA PIE

Steps:

• Lightly coat a 9-inch pie plate with nonstick spray. Line a rimmed baking sheet with foil.
• Thinly slice 3/4 cup strawberries, set aside. Cut remaining berries in half; toss with sugar and spread on lined sheet. Freeze about 30 minutes until partially frozen.
• Crust: Process pretzels and sugar in food processor to make fine crumbs. Add butter, pulse until blended. Press evenly over bottom and sides of pie plate. Freeze 10 minutes, or until firm.
• Clean processor. Add sugared halved strawberries; process until pureed. Add remaining ingrediensts (except sliced berries); pulse until smooth. Transfer to a bowl, stir in sliced strawberries.
• Spoon into crust and freeze uncovered at least 6 hours. Wrap airtight and freeze at least 2 hours more.
• To serve, refrigerate about 15 minutes for easier slicing.

MARGARITA PIE

Steps:

• For the crust: In a medium mixing bowl mix crushed pretzels with butter and press into 9-inch pie pan.
• For the filling: In a small saucepan combine 1/2 of the limeade and gelatin, heat until dissolved and cool completely. Combine remaining limeade, condensed milk, gelatin mixture and zest in a large bowl. In a separate mixing bowl, whip cream until soft peaks form. Fold whipped cream into milk mixture and mound into crust. Chill 2 hours and garnish with candy lime slices.