No summer cookout is complete without dessert and this frozen margarita pie happens to be the perfect way to unwind and cool off on a hot summer’s day. All the sweetness you’d want in a treat with just a hint of your favorite tequila. This recipe can be made ahead of time, is easy to make, and even easier to enjoy. Cheers!
What You'll Need:
6 Tbsp. unsalted butter
10 graham crackers
3 Tbsp. sugar
½ tsp. kosher salt. divided
¾ cup chilled heavy cream
5 limes, divided
1 14-oz. can sweetened condensed milk
3 Tbsp. tequila blanco
The How To:
- Melt 6 Tbsp. butter in a small saucepan over medium heat. Let cool slightly.
- Crumble 10 graham crackers into the bowl of a food processor. Add 3 Tbsp. sugar, ¼ tsp. salt, and melted butter to bowl and process until mixture resembles wet sand.
- Transfer graham cracker mixture to a shallow 9″ pie pan. Using a spoon, press firmly into bottom and up the sides of the dish. Freeze 20 minutes.
- While the crust is in the freezer, whisk ¾ cup heavy cream in a medium bowl until cream begins to thicken to the point you see ripples and stiff peaks begin to form, 3–5 minutes.
- Cut 4 limes in half and juice into a fine-mesh sieve over a glass measuring cup (you should have about ½ cup juice). Pour lime juice into another medium bowl and whisk in 14 oz. condensed milk, 3 Tbsp. tequila, and remaining ¼ tsp. salt until smooth.
- Fold half of whipped cream into lime juice mixture, carefully folding under and over while turning the bowl. Add remaining whipped cream and continue to fold until no streaks remain.
- Remove pie pan from freezer and pour in filling. Use the back of a spoon to gently spread filling to edge of crust.
- Zest half of the remaining lime over pie.
- Freeze pie at least 8 hours, preferably overnight.
- Enjoy!
Anna is a midwest native who's spent the last seven years falling in love with the East Coast. She's also the voice behind Bliss & Bellinis: her blog for bits of inspiration, style, and life! BlissAndBellinis.com