Last week we attended a retirement dinner for one of Ben’s coworkers.  She is a wonderful teacher and friend, and we will definitely miss her!  The theme for the meal was Mexican, so I brought my Mexican rice as a side, and this pie for dessert.  I was so happy with how this turned out.   It presents very well and makes for a nice cool, fun summer dessert.  I was pleased that you can actually taste the alcohol, as it seems a lot of margarita-flavored desserts have not even a hint of tequila.

I will do a few things differently next time I make this.  First and foremost, I will make it the night before I plan to serve it.  Even though I made this early in the morning and it froze for several hours before serving that evening, the center was still noticeably softer than the outside edges. The alcohol obviously keeps it from freezing completely, which is good because the texture you want is frozen but still soft.  I just did not anticipate it needing quite that long to freeze.  Also, I will line the bottom of the springform with parchment paper or foil to prevent it from being frozen to the bottom of the pan.  It was not easy to get the crust to come away with the rest of the pie.  Finally, I will add more lime juice as well as some lime zest to bump up that flavor.  It may be a strawberry margarita pie, but I would have liked to taste a bit more lime.  I have indicated these changes in the version below.


For the crust:
1 1/2 cups graham cracker crumbs
1/3 cup sugar
8 tbsp. unsalted butter, melted

For the filling:
2 cups fresh strawberries, hulled and quartered
1/3 cup sugar
3/4 cup sweetened condensed milk
6 tbsp. tequila
1/4 cup triple sec
3 tbsp. fresh lime juice
Zest of one lime
2 cups heavy cream

For garnish:
Fresh strawberries
Lime slices or wedges


  • 01

    To make the crust, preheat the oven to 350 degrees F.  Line the bottom of a 9-inch springform pan with parchment paper.  Butter the parchment, as well as the sides of the springform.  In a medium bowl combine the graham cracker crumbs and sugar.  Add the melted butter and toss with a fork until well combined.  Transfer the mixture to the springform pan and evenly cover the sides and bottom of the pan with crumbs (use the bottom of a ramekin to even the bottom crust).  Bake in the preheated oven for 13-15 minutes.  Transfer to a wire rack to cool completely.

  • 02

    To make the filling, combine the strawberries, sugar, condensed milk, tequila, triple sec, lime juice and lime zest in the bowl of a food processor.  Process until completely smooth, scraping down the sides as needed.  Transfer to a large bowl.  In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream on high speed until stiff peaks form.  Add one third of the whipped cream to the puree and gently fold in with a rubber spatula.  Stir in the remaining cream.

  • 03

    Pour the filling into the crust, cover, and freeze until firm at least overnight.  To remove the springform sides, wrap a towel soaked in hot water around the outside of the pan for 10-15 seconds.  Carefully remove the sides of the pan.  Before serving, garnish with fresh strawberries and lime slices as desired.  To serve, slice with a hot, dry sharp knife, wiping the blade between slices.

  • lafletcher80

    Would you please quit posting these fantastic desserts? Because now I have to choose between this and the strawberry ice cream/brownie cupcakes to make on Monday. Hmmm, maybe both? Seriously though, if you had to pick between the two – which did you like better?

  • this looks and sounds delicious. great picture!

  • YUM! I sent this recipe pic to my SIL when I saw it on HwtM…we’ve both been dying to try it! it looks fab! i love the way you decorated it.

  • This is such a beautiful dessert! Great for all the summer parties coming up!

  • oneparticularkitchen

    This looks SO good! What a perfect summer dessert!

  • Very pretty! Everything you make looks amazing. Bet you get told you’ve gone into the wrong field. :)

  • That looks delicious and so creamy. I have made Margarita Pie and it was delicious, but this looks even better! Thank you for sharing.

  • This sounds so delish. I can just imagine eating this on a warm summer day…with a skinny girl margarita to wash it down :)

  • Annie

    Haha, Laura, sorry! There is going to be almost nothing but desserts for the next week or so here on the blog. Oops! Man, both of those desserts are really, really good and it’s tough to choose between the two. I guess personally I would probably choose the cupcakes, but if you have a crowd that might enough a more adult treat then do the pie. But, I think the cupcakes are popular with all ages. So basically I’m no help!
    :) Annie

  • This is so perfect for my mom. I can’t wait to make it for her!

  • Annie

    Yes, I hear that all the time :) If only cooking and baking could pay off my massive med school debt, I’d consider a change of career!

  • Wow! That looks amazing! And a tequila flavor that come through? Right up my alley!

  • bakergirlcreations

    Fantastic! Sounds like the perfect summer treat!

  • Heather

    My husband made your pie last night and I can’t wait to taste it today!!! It looks YUMMY!

  • Oxbay

    I searched your site but I could not find a recipe for the strawberry ice cream/brownie cupcakes. Can you give me a link? Thanks.

  • Annie

    The search worked with no problems for me!
    Strawberry Ice Cream Brownie Cupcakes
    :) Annie

  • Hi! This looks sooo good. I just made one for a memorial day party we are headed to tomorrow. I did have trouble with the crust bubbling and sliding down the pan. Any ideas??

  • What a beautiful looking pie and it sounds delicious.

  • Annie

    Hi Katie!
    Hmm, I really don’t know why your crust would do that. I didn’t have any problems with it. Did you measure out the graham cracker crumbs? The only thing I can think of is it sounds like maybe a bit too much butter, but I really don’t know!
    :) Annie

  • Allison

    Hi! This looks fantastic. I was wondering if you thought it would work in a mini cheesecake pan? I am trying to do a few Mexican summery bite size desserts. I am wondering if you thought I would have trouble removing them.

    Thanks for the inspiration!

  • Annie

    Hi Allison!
    I think using a mini cheesecake pan is a great idea! I obviously can’t say for sure since I haven’t tried it myself, but I think as long as you put the crust all the way up the sides of each well, it should be fine. I also think a short heat burst with a hairdryer on the underside of each well just before removing them from the pan would help. Good luck!
    :) Annie

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  • Sarah

    I made this for my bookclub last nigt and it was a HUGE hit! I did have the problem with the crust “melting”, I used margarine because I didn’t have enough butter, would that cause it? Thanks for sharing all your fabulous recipes!

  • Annie

    Hi Sarah,
    I’m so glad that the margarita pie was a hit! I had a similar comment regarding the crust slipping down the sides of the pan from another reader, but I don’t have any good ideas on why this might happen. I suppose margarine could be the problem. Maybe the layer on the sides was too thick, and the added weight caused it to slump. Mine didn’t have any issues at all. Sorry about that!
    :) Annie

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  • I’m going to make this for my SPUD’s (Singles Practicing Undivided Devotion) group next Tuesday as we are having a Siesta and what a better way to end a great meal that with this! (It’s going to be hard to not eat it before I bring it to the Siesta!!!)

  • beautiful!

  • I made this last week as a ‘double’ batch because I figured looked delicious so I would use it for two events! Everyone LOVED it! It has inspired me to try it with different fruit and other flavored liquors!!!

  • Amanda

    I was wondering if there would be any way to make this without the triple sec and tequila? Not sure how I could make this work, any suggestions?

  • Annie

    Amanda, you could, but then I guess it wouldn’t really be “margarita”. Also, it will probably freeze pretty hard. The alcohol keeps it from freezing solid, so it is easily sliced.

  • I handed this recipe to my husband and informed him that this was what I wanted for Mother’s Day…let me say I made a WONDERFUL choice :)! We took it along to a Mother’s Day dinner that his family hosted and it was a hit, everyone was shocked to find out I didn’t make it and the women were jealous ;).

  • My husband had an issue with the crust slipping down the side as well.

  • Angela

    My office is having a Cinco de Mayo potluck next week and I thought about doing this pie. (I’ve been drooling about it since the first time you posted it) But I’m not sure about the alcohol in the pie since it doesn’t cook out. Is it good to serve at a middle of the day work function? Or should I try something else?


  • Annie

    That’s really your call. You know your work environment better than I.

  • TobyD

    Annie – I just made this wonderful dessert last weekend for my mother-in-law’s birthday party – let’s just say it was the HIT of the party! Thank you for such delicious creations!!

  • Liz N

    I served this dessert to some friends who are moving away and it turned out beautifully. I added a little more zest than what you called for and it had just the right amount of lime flavor come through. It was a huge hit…and a keeper! You’ve done it again!

  • I made this with mango and raspberries instead. So delicious!

  • Hi Annie,

    Do you think the pie would be okay if I made it two night before planning to serve it? As long as I kept it in the freezer? There’s a time crunch before the event and its the only time I would have to make it. Otherwise I could always find a different dessert on your page I’m sure! Thanks for the help!

  • Annie

    That should be fine. Enjoy!