Strawberry margarita pie is a delicious, sweet way to cool off this summer.

Strawberry Margarita Pie. You heard right.

Have you ever wondered what would happen if a refreshing strawberry margarita and a pie got together and had a delicious baby? Well wonder no longer. Because THIS is what would happen.

Do I HAVE to use tequila in this pie?

Well, no. You don’t have to. I’ve made it with and without (without was so a pregnant co-worker could eat it). They’re both really good!

It’s still going to be sweet and cold and refreshing. But I guess it’s not technically a margarita pie when sans tequila. Ultimately, you do you!

Prefer your tequila in liquid form?

You know I’ve got you covered. Check out these delicious tequila-based drinks:

• Cara Cara Orange Margaritas
• Pomegranate Margaritas
• Mexican Moscow Mule
• Apple Cider Margaritas

Ready for some tips and tricks?

I just picked up this lemon/lime squeezer, and am loving it. Even though you don’t have to do that much juicing for this recipe, it’s really helpful. Not sure how I’ve gone so long without buying one!

ALSO did you know that you can totally make “whipped cream” from coconut milk?? I did not until just the other day. I ran out of heavy cream to make the topping, but had a couple of cans of coconut milk in the pantry. This post from Minimalist Baker was a great guide.

Note that I’m not recommending that you use coconut whipped cream in place of the whipped cream in the pie filling. I haven’t tested that out yet. But still, pretty cool. It tasted great, too.

Where’d you get the inspiration for this pie?

This delicious creation comes from the always lovely Grandbaby Cakes. In addition to her blog being great, I’ve shared some cupcakes from her cookbook with you before. Check out these Arnold Palmer Cupcakes!

Strawberry Margarita Pie

Yield: 8 pieces

Prep Time: 15 minutes

Cook Time: 15 minutes

Additional Time: 5 hours

Total Time: 5 hours 30 minutes

Ever wondered what would happen if a strawberry margarita and a frozen pie got together and had a baby? You'd get this pie!

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Ingredients

Graham Cracker Crust

• 18 graham crackers
• 2 tbs granulated sugar
• 8 tbs unsalted butter, melted

Pie Filling

• 2 pints strawberries, hulled and sliced
• 1 tbs lime zest
• 1/4 cup fresh lime juice
• 14 oz sweetened condensed milk
• 2 tbs tequila
• 2 tbs fresh orange juice
• 1 1/2 cups heavy cream

Whipped Cream

• 1 cup heavy cream
• 2 tbs powdered sugar
• 2 tsp lime zest

Instructions

To make the graham cracker crust

1. Preheat the oven to 350 degrees F.
2. Using a blender or food processor and process until the graham crackers are reduced to fine crumbs.
3. Add the granulated sugar and melted butter. Blitz again until everything is well combined.
4. Press the crumb mixture into the bottom of a 9-inch pie pan in an even layer.
5. Bake for 15 minutes, then allow to cool completely.

To make the pie filling

• Add the strawberries, lime zest, lime juice, sweetened condensed milk, tequila, and orange juice to a blender or food processor. Process until completely smooth.
• Pour this mixture into a large bowl and set aside.
• Using either a stand mixer or electric hand mixer, beat the heavy cream until stiff peaks appear.
• Slowly fold half of the whipped cream into the strawberry mixture. Once the first half is combined, fold in the remaining whipped cream.
• Pour the pie filling into the graham cracker crust. Freeze for at least 5 hours.

To make the whipped cream topping

• Using either a stand mixer or electric hand mixer, beat for 30 seconds or so. Add the powdered sugar.
• Beat the heavy cream until stiff peaks appear.
• Spoon onto the top of the frozen pie and sprinkle with lime zest.

Notes

• You may need to allow this pie to thaw for a bit before slicing in. However, it can't really sit out for an extended period (i.e., > 1 hour) without melting.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 773 Total Fat: 48g Saturated Fat: 29g Trans Fat: 1g Unsaturated Fat: 16g Cholesterol: 137mg Sodium: 263mg Carbohydrates: 78g Fiber: 3g Sugar: 57g Protein: 10g

Looking for other frozen pie recipes?

I’ve shared a couple in the past. Check out my:

• Peanut Butter Marshmallow Pie with Pretzel Crust
• Almost No-Bake Chocolate Peanut Butter Pie

Pin it for later! Sharing is caring 😉 

This Peanut Butter Marshmallow Pie is a lot of things. It is sweet, cold, creamy, and yet also a bit salty and crunchy.

One of the best things about this pie, in my opinion, is that it is nearly no-bake! Just pop the crust into the oven for 10 minutes and then let the freezer do the rest of the work.

This pie was inspired by a candy bar that I impulsively picked up while in World Market a few weeks ago. It was a milk chocolate bar that had peanuts, pretzel pieces, and marshmallow in it. I mean, sure, I was walking around the store while borderline hangry, but that thing was good.

I went home and started to wonder how I could incorporate all of those flavors into a dessert creation of my own. Pie seemed like a good candidate. I thought back to the Chocolate Peanut Butter Pie that I shared with you before and wondered what would happen if you folded marshmallow fluff/creme into the peanut butter filling. As it turns out, delicious things would happen if you did that.

The crust is a little sweet, but mostly salty, and made out of pulverized pretzels, brown sugar, and melted butter. The combination of cold and creamy filling, salty crust, and crunchy toppings (okay there are soft marshmallows, too) is 10/10.

After you whip up this Peanut Butter Marshmallow Pie, don’t forget to check out this Almost No-Bake Chocolate Peanut Butter Pie, too!

5 from 3 votes

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Peanut Butter Marshmallow Pie with Pretzel Crust

Prep Time

15 mins

Cook Time

10 mins

Freeze time

3 hrs

Total Time

3 hrs 25 mins

 

Course: Dessert

Cuisine: American

Servings: 8 people

Author: Lauren Pacek

Ingredients

For the crust

• 8 oz small pretzels
• 2 tbs brown sugar
• 8 tbs unsalted butter, melted

For the pie

• 8 oz cream cheese, room temperature
• 7 oz marshmallow creme
• 1 cup smooth peanut butter
• 1 cup heavy cream
• 1/2 cup mini chocolate chips

For the topping

• mini chocolate chips
• salted peanuts
• mini marshmallows

Instructions

To make the crust

1. Preheat the oven to 350 degrees F.

2. Blitz the pretzels in a blender or food processor until fine crumbs form.

3. Add the brown sugar and melted butter. Blitz again until everything is well combined.

4. Press the pretzel crust into the bottom, and up the sides, of a 9-inch pie pan.

5. Bake for 10 minutes. Allow the crust to cool.

To make the pie

1. Using a hand mixer, beat the cream cheese, marshmallow creme, and peanut butter together. Add the heavy cream and beat again until a smooth filling forms.

2. Add the mini chocolate chips to the pie filling and mix until they are well distributed throughout the filling.

3. Pour the filling into the prepared pretzel crust. Smooth the top with a spatula.

4. Top with mini chocolate chips, peanuts, and mini marshmallows.

5. Freeze for 3 hours. This pie can be served frozen or refrigerated.