Frozen Margarita Pie with all the fun flavors of your favorite cocktail in kid-friendly dessert form! It’s a creamy and refreshing treat the whole family will love!
Although Fall is fast approaching. there are a few more weeks of hot weather left. We’re still seeing 90-degree plus temperatures here in Southern California so it’s been mostly refrigerator cakes and no-churn ice creams for our sweet fix.
One dessert I made many times over this Summer is a cherry trifle called Heaven on Earth cake which proved to be very popular with you guys as well. It received such a warm response, I thought I’ll share another of my favorite icebox recipe. Frozen Margarita Pie!
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If you’re looking for a cool treat to beat the remaining heat, this cocktail-inspired pie is it! With a delicious medley of sweet, creamy and tangy, it’s a refreshing dessert everyone will be fighting over! And it’s so easy to make in five easy steps and no baking required.
How to Make Frozen Margarita Pie
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In a food processor, pulse the taco shells a few times evenly crushed. Or place in a resealable bag and run a rolling pin over shells until evenly crushed. In a bowl, stir together taco crumbs, butter, and sugar until well combined.
- Press taco mixture firmly over bottom and up sides of a 9-inch pie plate. Freeze until firm.
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In a large mixing bowl, combine condensed milk, limeade, orange juice, and food coloring.
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In another bowl, whip cream until stiff peaks form. Fold gently into milk mixture until blended.
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Pour into prepared crust and freeze uncovered for 4 hours or until firm. Let stand 5 to 10 minutes before serving.
Despite the moniker, this version of Margarita pie is actually kid-friendly with no alcohol added. Limeade is used instead to mimic the taste of the popular cocktail.
You can however easily modify the recipe to suit grown-up tastes by substituting the orange juice with Cointreau or other orange-flavored liqueur and adding one to two tablespoons of tequila to the filling. Have fun!
Frozen Margarita Pie with a delicious medley of sweet, creamy and tangy is sure to be a crowd favorite. All the flavors of your favorite cocktail in dessert pie form!
- 10 corn taco shells
- 1/2 cup butter, melted
- 1/2 cup sugar
- 1 can (14.5 ounces) sweetened condensed milk
- 1/3 cup limeade, thawed
- 2 tablespoons orange juice
- 1 drop green food coloring
- 1 cup whipping cream
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In a food processor, pulse taco shells until evenly crushed. Or place in a resealable plastic bag and run a rolling pin over shells to crush.
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In mixing bowl, combine butter, taco crumbs, and sugar until well-distributed.
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Press taco mixture firmly over bottom and up sides of a 9-inch pie plate. Freeze until firm.
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In a large mixing bowl, combine condensed milk, limeade, orange juice, and food coloring.
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In another bowl, beat the whipping cream with an electric mixer on medium speed until stiff peaks form. Gently fold into the milk mixture.
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Pour into the prepared crust and freeze uncovered for 4 hours or until firm. Let stand 5 to 10 minutes before serving.
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