Easy Strawberry Margarita Pie Recipes

Steps:

• Make crust:
• Put oven rack in middle position and preheat oven to 350°F.
• Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a buttered 9-inch metal or glass pie plate (4-cup capacity).
• Bake 10 minutes, then cool in pie plate on a rack, about 30 minutes.
• Make filling:
• Purée strawberries, zest, lime juice, condensed milk, tequila, and liqueur in a blender until just smooth, then transfer to a large bowl.
• Beat cream in another bowl with an electric mixer at medium speed until it just holds stiff peaks. Fold one third of cream into strawberry mixture gently but thoroughly to lighten, then fold in remainder in 2 batches.
• Pour filling into crust, mounding it slightly, and freeze, uncovered, until firm, about 4 hours. Remove from freezer and let soften in refrigerator, about 40 minutes, before serving (pie should be semisoft).

Steps:

• For the crust: Preheat the oven to 350 degrees F. Process the graham crackers and sugar in a food processor to a fine crumb. Add the melted butter and tequila, and pulse until moist. Press the crumbs into a 9-inch pie plate, and bake until firm, 12 to 15 minutes. Let the crust cool completely on a wire rack.
• For the filling: Whisk together the condensed milk, limeade, tequila, lime juice, liqueur and salt in a large bowl until smooth and combined. Beat the cream with an electric mixer fitted with a whisk attachment on medium-high speed in another large bowl until stiff peaks form. Reduce the speed to low, and drizzle in the condensed milk mixture. Return the mixer to medium-high, and beat until the mixture is completely incorporated and fluffy, about 30 seconds, stopping to scrape down the side of the bowl if necessary. Transfer the filling to the cooled crust, cover loosely with plastic wrap and freeze until firm, at least 6 hours or overnight.
• Transfer the pie to the refrigerator 30 minutes before serving. Garnish with lime wedges dipped in salt, and serve.

Steps:

• Combine pretzel crumbs, butter, and sugar, mix well. Press firmly on bottom and up sides of a lightly buttered 9-inch pie pan.
• Combine milk, lime juice, strawberries, tequila and triple sec, blend well.
• Fold in Cool Whip.
• Pour into crust. Place in freezer for four to eight hours. Remove from freezer and let stand 10 minutes before serving.
• Garnish with whipped cream or Cool Whip.

Steps:

• Combine pretzel crumbs, butter, and sugar and mix well.
• Press firmly on bottom and up sides of a lightly buttered 9-inch pie pan.
• Combine milk, lime juice, strawberries, tequila and triple sec and blend well.
• Fold in Cool Whip and pour into crust.
• Place in freezer for four to eight hours.
• Remove from freezer and let stand 10 minutes before serving.
• Garnish with whipped cream or Cool Whip.

Steps:

• In a large bowl, mash enough berries to equal 3 cups. In a large saucepan, combine sugar and cornstarch. Stir in mashed berries and water. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened. , Remove from the heat; add food coloring if desired. Pour into a large bowl. Chill for 20 minutes, stirring occasionally, until mixture is just slightly warm. Fold in the remaining berries. Pile into pie crust. Chill for 2-3 hours. , In a small bowl, whip cream until soft peaks form. Sprinkle dry pudding mix over cream and whip until stiff. Pipe around edge of pie or dollop on individual slices.

Steps:

• 1. Place berries, cream cheese and margarita mix in blender, cover, blend on medium speed. Blend well. Pour into bowl and fold in whipped topping.
• 2. Pour into crust. Freeze 4-6 hours or till firm. Let pie stand at room temporature 5 minutes before cutting to serve.

Steps:

• Combine crumbs, sugar, and butter in bowl, press into sides and bottom of 9” pie plate.
• Beat condensed milk, lime juice, tequila, triple sec in a large bowl, with electric mixer for 3 minutes until smooth.
• Lower speed; beat in strawberries for 1 minute.
• Fold whipped cream into strawberry mixture till no white streaks show.
• Pour into pie shell.
• Freeze overnight.
• Transfer to fridge 30 minutes before serving.