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The Kitchn: My no-bake strawberry margarita pie is the boozy dessert of the summer

Alexis deBoschnek, TheKitchn.com on

As the temperature heats up, there’s nothing quite like cooling down with an ice-cold margarita at the end of the day. While I love the classic, warm-weather produce always inspires me to branch out with my margarita flavors. I’ve channeled my love for this cocktail into a no-bake strawberry margarita pie. It’s the perfect dessert when you’re looking to feed a crowd with an unexpected sweet treat that captures all of summer’s favorite flavors.

Oftentimes booze is hard to detect in desserts. Here, I add Cointreau and tequila (we’ve got the perfect list of tequila cocktails, too, if you’re a fan) to the strawberry filling to bring out the flavor of both while mimicking the taste of a margarita. For that extra bit of margarita flavor, I slip some into the whipped cream as well. Since it sets up in the freezer, this is a great option when you’re looking to make dessert ahead of time or simply want to avoid turning on your oven during the dog days of summer.

Why you’ll love it

Key ingredients in a no-bake strawberry margarita pie

No-Bake Strawberry Margarita Pie

Serves 8 to 10

For the filling and crust:

1 pound fresh strawberries

2 medium limes

2 cups cold heavy cream

3/4 cup powdered sugar

1 tablespoon blanco tequila

1 tablespoon Cointreau

1/4 teaspoon kosher salt

1 (10-inch) store-bought prepared graham cracker crust

For the whipped cream and serving:

1 cup cold heavy cream

2 tablespoons powdered sugar

 

1 tablespoon blanco tequila

1 tablespoon Cointreau

1 medium lime

1/2 teaspoon flaky salt (optional)

Make the filling:

1. Trim and halve 1 pound fresh strawberries (about 3 1/2 cups). Finely grate the zest of 2 of the medium limes.

2. Place 2 cups cold heavy cream in the food processor. Process until thickened, about 45 seconds. Add the strawberries, lime zest, 3/4 cup powdered sugar, 1 tablespoon blanco tequila, 1 tablespoon Cointreau, and 1/4 teaspoon kosher salt. Process until just combined, 30 seconds to 1 minute. Pour into a 10-inch prepared graham cracker crust and smooth the top. Freeze until solid, at least 4 hours.

Make the whipped cream and assemble:

1. When ready to serve, place 1 cup cold heavy cream, 2 tablespoons powdered sugar, 1 tablespoon blanco tequila, and 1 tablespoon Cointreau in the bowl of a stand mixer (or large bowl if using an electric hand mixer or whisking by hand). Beat with the whisk attachment on medium-high speed until soft peaks form, 1 to 2 minutes.

2. Spread the whipped cream evenly over the pie, leaving a 1-inch border. Finely grate the zest of 1 medium lime over the whipped cream (save all the zested limes for another use). Sprinkle with 1/2 teaspoon flaky salt if desired. Slice and serve.

Recipe notes

Substitutions: For an alcohol-free version, leave out the tequila and Cointreau.

Homemade graham cracker crust: Melt 7 tablespoons unsalted butter in the microwave or on the stovetop. Break 12 full sheets graham crackers in half and place in the bowl of a food processor fitted with the blade attachment. Process until finely ground, 30 to 45 seconds (about 1 1/2 cups). Add the butter, 1 tablespoon granulated sugar, and 1/2 teaspoon kosher salt. Pulse until the mixture looks like wet sand and holds together when pinched between your fingers, 10 to 12 (1-second) pulses.

Transfer to a standard 9- or 9 1/2-inch pie plate (not deep dish). Using a flat-bottomed measuring cup, press it evenly into the bottom and about 1 inch up the sides. Refrigerate while you make the filling.

Storage: Cover leftover pie loosely with plastic wrap or aluminum foil and freeze for up to one week. When ready to serve, let sit in the refrigerator for a few hours until the whipped cream is thawed.

(Alexis deBoschnek is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

©2024 Apartment Therapy. Distributed by Tribune Content Agency, LLC.



 

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