Description
A refreshing and easy-to-make frozen dessert that combines the flavors of strawberry and margarita in a no-bake pie.
Ingredients
Scale
- 1 1/2 cups (150g) graham cracker crumbs, gluten-free
- 5 Tbsp (60g) powdered sugar
- 6 Tbsp (85g) butter, melted
- 1 (14-oz) can sweetened condensed milk
- 1/2 cup (120ml) frozen margarita mix concentrate, thawed
- 1 (16-oz) container frozen sliced strawberries with sugar, thawed
- 1 (8-oz) container Cool Whip, thawed
- 1/4 cup (60ml) fresh lime juice, optional
- 1/4 cup (50g) sweetener, optional
Instructions
- Prepare Graham Cracker Crust: Mix crushed gluten-free graham crackers with melted butter and powdered sugar until moistened. The mixture should clump together like damp sand. Firmly press the crust mixture into the bottom of the springform pan, ensuring it maintains its shape when sliced.
- Mix Filling Ingredients: Blend the sweetened condensed milk with the frozen margarita mix until smooth. If using fresh lime juice and sweetener, add them to the mixture as well. Mix until creamy and thick, but do not over-mix to maintain texture.
- Puree Strawberries: In a blender, blend the thawed frozen strawberries until you achieve a silky puree. Be careful not to over-blend; it is important to retain some texture.
- Combine Mixtures: Gently fold the strawberry puree into the margarita filling mixture until swirled together. Aim to see ribbons of strawberry without completely blending the colors.
- Assemble Pie Layers: Pour the combined strawberry filling into the prepared graham cracker crust. Use a spatula to smooth the top, and do not worry if it is not perfectly flat; a rustic look adds charm.
- Freeze the Pie: Place the pie in the freezer for about 4 hours or until fully solid. The pie should be firm and slightly frosty before serving.
- Let It Rest: Before slicing, let the pie sit at room temperature for approximately 15 minutes for easier cutting.
- Slice and Serve: Run a knife under hot water, then slice the pie into wedges. The warm knife will make cutting through the frozen pie smoother, and be sure to wipe the knife between cuts to maintain clean edges.
Notes
- Storage Tips: Cover the pie tightly with plastic wrap and aluminum foil to avoid freezer burn. The pie can be stored for several weeks to a month in the freezer.
- Expert Tips: If the pie is too firm after freezing, let it sit at room temperature for about 10 minutes to soften it. Ensure all ingredients are accurately measured and mixed lightly to avoid runny filling. Press the crust mixture firmly into the pan for a sturdy pie crust.
- Reheating Instructions: This recipe does not require reheating.
- Serving Suggestions: Top with whipped cream and lime zest before serving. Pair with extra sliced strawberries on the side for a refreshing touch.
- Recipe Variations: Replace frozen strawberries with fresh strawberries sprayed with sugar to create a syrup. Use bottled margarita mix instead of frozen margarita mix if needed for substitution.
- Ingredient Notes: When selecting strawberries, look for ripe and vibrant-colored fruits. If you run out of graham cracker crumbs, consider using pretzel crumbs at an equivalent amount.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg