Strawberry Margarita Pie

Staff Writer
Strawberry Margarita Pie
Strawberry Margarita Pie
Gwen Kenneally

Strawberry Margarita Pie

This strawberry margarita pie is actually non-alcoholic. But, it tastes delicious and is a snap to put together. Serve this for Cinco de Mayo or any other festive gathering, and you'll have your guests swooning (with all the sugar, of course).

See all pie recipes.

6
Servings
694
Calories Per Serving
Deliver Ingredients

Ingredients

For the crust

  • 16 graham crackers, crushed
  • 3 Tablespoons sugar
  • 8 Tablespoons unsalted butter

For the pie

  • 1 pint strawberries
  • 2 Tablespoons plus 2 teaspoons granulated sugar
  • 1 Teaspoon orange zest
  • 5 large egg yolks
  • One 14-ounce can sweetened condensed milk
  • 1/2 Cup Key lime juice (from approximately 12 Key limes)
  • 4 Teaspoons grated lime zest
  • 1/2 Cup heavy cream
  • 1/4 Teaspoon vanilla extract

Directions

For the crust

Preheat the oven to 350 degrees.

In a bowl, mix together the ingredients and press them into a 9-inch pie plate. Bake until lightly browned, about 10-12 minutes. Remove from the oven and let cool on a wire rack. Keep the oven on.

For the pie

Place the strawberries, 2 tablespoons of the sugar, and orange zest in a saucepan. Cook over low heat until soft, stirring constantly, about 15 minutes. Remove from the heat and let cool for a few minutes. Blend with an immersion blender, but leave chunky.

Using an electric mixer, beat the egg yolks on low speed just until they are thick and turn light yellow; don't overmix. Turn off the mixer and add the sweetened condensed milk. Mix on low and add in half of the lime juice.

Once the juice is incorporated add the other half of the juice and 2 teaspoons of the zest and continue to mix on low speed until blended. Add the strawberry mixture and continue to mix until just blended, about 1 minute. Pour the mixture into the pie shell and bake for 12 minutes to set the yolks. Remove from the oven and let cool completely.

Meanwhile, wipe out the bowl of the electric mixer. Beat the heavy cream, remaining sugar, and vanilla extract on medium speed until firm peaks form. Place in a pastry bag with a star tip and pipe around the edges of the pie. (If you don’t have a pastry bag just dollop the cream decoratively around the edges.) Top with the remaining grated lime zest and chill for at least 2 hours before serving.

Strawberry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Strawberry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.

Nutritional Facts

Total Fat
36g
56%
Sugar
61g
N/A
Saturated Fat
20g
99%
Cholesterol
244mg
81%
Protein
11g
22%
Carbs
85g
28%
Vitamin A
315µg
35%
Vitamin B12
0.6µg
10.6%
Vitamin B6
0.2mg
9.3%
Vitamin C
45mg
75%
Vitamin D
1µg
N/A
Vitamin E
2mg
10%
Vitamin K
9µg
12%
Calcium
267mg
27%
Fiber
3g
11%
Folate (food)
53µg
N/A
Folate equivalent (total)
99µg
25%
Folic acid
27µg
N/A
Iron
2mg
12%
Magnesium
44mg
11%
Monounsaturated
10g
N/A
Niacin (B3)
2mg
10%
Phosphorus
326mg
47%
Polyunsaturated
4g
N/A
Potassium
462mg
13%
Riboflavin (B2)
0.5mg
30.4%
Sodium
273mg
11%
Sugars, added
12g
N/A
Thiamin (B1)
0.2mg
14%
Trans
0.6g
N/A
Zinc
1mg
10%

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