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Margarita Pie

This creamy pie tastes just like the drink. Don't skip the salted lime wedge garnish!
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  • Level: Easy
  • Total: 7 hr 50 min (includes cooling, freezing and chilling times)
  • Active: 35 min
  • Yield: one 9-inch pie
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14 graham cracker sheets (2 sleeves)

3 tablespoons sugar

6 tablespoons unsalted butter, melted

1 tablespoon tequila


One 14-ounce can sweetened condensed milk

1/2 cup defrosted limeade concentrate

1/4 cup tequila

2 tablespoons fresh lime juice

2 tablespoons orange-flavored liqueur, such as Triple Sec

1/4 teaspoon kosher salt, plus more for garnish

1 cup heavy cream

Eight 1/2-inch lime wedges (from 1 or 2 limes)


  1. 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.
  2. 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.
  3. Transfer the pie to the refrigerator 30 minutes before serving. Garnish with lime wedges dipped in salt, and serve.
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