I’m sure I’m not alone in the fact that most of the time after a Mexican meal, I don’t typically have dessert. I’m guaranteed to have already over indulged with chips and guac as well as tacos. There’s no place for anything particularly rich or decadent at the end of a meal like that. Still, it is nice to be able to end the meal on a sweet and refreshing note. While paletas are a lovely option, it’s also good to have something a bit more structured and with a touch of wow factor, especially for entertaining. Strawberry margarita pie has got you covered.

This recipe isn’t entirely new to the site, but the former version was super old with standard super old photos. Nevertheless, the concept is still a great one and I decided it needed some minor recipe tweaks and a new set of glamour shots. This new version switches out sweetened condensed milk for Greek yogurt to provide a better sweet-tart flavor balance with a slight tang and a lovely creamy texture. As it turns out, the crust holds together just fine with slightly less butter. Lastly, the sprinkle of coarse salt flakes immediately before serving adds the perfect finishing touch.

As we head into the warmer months, this dessert will become a useful piece in your repertoire. It’s a beauty that slices neatly, tastes surprisingly like its cocktail counterpart, and is cool and refreshing. Even better, it’s easy and comes together very quickly. What more could you want?

  • Prep 20 minutes
  • Cook 13-15 minutes
  • Yield 10-12 servings


For the crust:

  • 213 grams (1½ cups) graham cracker crumbs
  • 37 grams (3 tbsp.) granulated sugar
  • 99 grams (7 tbsp.) unsalted butter, melted

For the filling:

  • 334 grams (2 cups) fresh strawberries, hulled and quartered
  • 66 grams (1/3 cup) granulated sugar
  • 95 grams (1/3 cup) Greek yogurt (I used 2%)
  • 3 oz. (6 tbsp.) tequila
  • 2 oz. (¼ cup) orange liqueur, such as Cointreau or triple sec
  • 1½ oz. (3 tbsp.) fresh lime juice
  • Zest of one lime
  • 16 oz. (2 cups) heavy cream

For garnish:

  • Fresh strawberries
  • Coarse flake salt, such as Maldon


  • 01

    To make the crust, heat the oven to 350˚ F.  Line the bottom of a 9-inch springform pan with parchment paper. 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. Use a ramekin or straight-edged measuring cup to press the crumbs along the sides and evenly over the bottom of the pan (they only need to go about 3/4 of the way up the pan edges.)  

  • 02

    Bake in the preheated oven for 13-15 minutes.  Transfer to a wire rack to cool completely. Cover and chill in the refrigerator or freezer until ready to fill.

  • 03

    To make the filling, combine the strawberries, sugar, greek yogurt, tequila, orange liqueur, lime juice and lime zest in a blender or 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 (or with an immersion blender) 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.

  • 04

    Pour the filling into the crust, cover, and freeze until firm, at least overnight. When you are ready to serve, carefully remove the sides of the pan. Immediately before serving, garnish with fresh strawberries and flake salt as desired.  To serve, slice with a hot, dry sharp knife, wiping the blade between slices.

  • 05


    • To easily remove the springform sides, wrap a towel soaked in hot water around the outside of the pan for 10-15 seconds.