My no-bake strawberry margarita pie is the boozy dessert of the summer --- without the hangover!

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

This pie brings all the joy of a strawberry margarita without the hangover. There’s only a quarter cup of alcohol in this pie, which is split up between eight to 10 servings. The easy filling comes together in a food processor. Instead of tediously folding whipped cream into a strawberry mixture, I call for whipping heavy cream in the food processor first then adding the rest of the filling ingredients, and blending just until combined. Seriously, that’s it!

Key Ingredients in No-Bake Strawberry Margarita Pie

• Strawberries: Fresh strawberries contribute to the signature pink color of this pie along with a burst of strawberry flavor.

• Alcohol: Both tequila and Cointreau are used here to macerate the strawberries and mimic the flavor of a margarita.

• Lime: Lime zest brings all the flavors of lime found in a margarita without adding any more liquid to the filling.

• Heavy cream: Acts as the filling of this pie, adding stability and airiness.

• Graham crackers: Grab a 10-inch graham cracker crust from the grocery store for ease. You can also make your own, too, if you’re up for it; I’ve added instructions down below.

HOW TO MAKE NO-BAKE STRAWBERRY MARGARITA PIE

Make the filling.

Add heavy cream to the food processor and blend until whipped. Add the strawberries, sugar, lime zest, and booze and blend until just combined.

Fill the crust & freeze.

Pour the strawberry filling into the graham cracker crust.

Let the pie set in the freezer until solid, at least 4 hours.

Make the topping.

Before serving, make whipped cream. Top the set pie with the whipped cream and sprinkle with flaky salt (if using) and lime zest.

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 FILLING AND 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)

INSTRUCTIONS

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

INSTRUCTIONS

MAKE THE WHIPPED CREAM AND ASSEMBLE:

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.

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 1 week. When ready to serve, let sit in the refrigerator for a few hours until the whipped cream is thawed.

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