Description
Imagine a creamy, citrusy, and slightly boozy dessert that tastes like summer in every bite.
Ingredients
Scale
For the Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Strawberry Margarita Filling:
- 1 ½ cups fresh strawberries, hulled and chopped
- 1 (14 oz) can sweetened condensed milk
- ½ cup heavy cream
- ¼ cup fresh lime juice
- 2 tablespoons tequila (optional)
- 1 tablespoon orange liqueur (like Cointreau or Triple Sec)
- ½ teaspoon lime zest
- 1 teaspoon vanilla extract
For the Topping:
- 1 cup whipped cream (homemade or store-bought)
- Lime zest and strawberry slices for garnish
- A pinch of coarse salt for a margarita-inspired touch (optional)
Instructions
Step 1: Prepare the Graham Cracker Crust
- In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
- Place in the freezer for 15-20 minutes to set while making the filling.
Step 2: Blend the Filling
- In a blender or food processor, combine strawberries, sweetened condensed milk, lime juice, tequila, orange liqueur, lime zest, and vanilla extract. Blend until smooth.
- In a separate bowl, beat heavy cream until soft peaks form. Gently fold it into the strawberry mixture.
Step 3: Assemble & Freeze
- Pour the creamy filling into the prepared crust and smooth the top.
- Cover loosely with plastic wrap and freeze for at least 4 hours (or overnight for best results).
Step 4: Garnish & Serve
- Before serving, let the pie sit at room temperature for 5-10 minutes to soften slightly.
- Top with whipped cream, lime zest, strawberry slices, and a pinch of coarse salt for that true margarita feel.
- Slice, serve, and enjoy!