Margarita Pie

This margarita pie is an easy no bake dessert with a smooth, creamy, and sweet-tart lime filling. It’s such a simple recipe that anyone can make it successfully and it’s the perfect treat for summer picnics!

If you’re a fan of easy desserts then today’s recipe is for you. This margarita pie couldn’t be quicker or simpler to make and it’s absolutely delicious.

Thanks to some instant margarita mix, your pie has all the tangy lime flavor of a margarita–but there’s no alcohol involved!

Why you’ll love this margarita pie:

• It’s a totally no bake dessert so it’s perfect for summer months when you don’t want to turn on the oven
• Because the pie needs to chill overnight, it’s a great make-ahead dessert option
• This recipe is so easy it’s basically foolproof. You can even buy your pie crust pre-made to simplify things

How to make your pie

• Beat cream cheese until smooth
• Then beat in powdered sugar and margarita mix
• Mix in Cool Whip and food coloring
• Transfer to a pie crust and chill!

You’ll want to chill your pie for at least six hours (or overnight), and that’s it! Dessert is ready.

Recipe notes and tips

• If your Cool Whip is frozen be sure to thaw it before using; I thaw mine in the fridge overnight if it’s been in the freezer. It’s ready to use the next morning.
• Be sure your cream cheese is at room temperature so it mixes properly with the other ingredients and doesn’t leave lumps in your filling. (It will take anywhere from 30 to 60 minutes to come to room temp, depending on how warm your kitchen is.)
• If your pie is difficult to slice right out of the freezer, let it sit at room temperature for a few minutes to soften.
• I piped homemade whipped cream onto my pie but you can buy pre-made whipped cream and just use that—no piping tips or bags required!
• Both lime zest and lime slices/wedges make a really cute garnish for this pie but some coarse sea salt would also be fun if you want to mimic the salted rim on a margarita glass.

Storing your pie

Uneaten margarita pie can be frozen, tightly wrapped, for up to 2 months. You can also store the pie in the fridge for a day or two, but it will soften quite a bit.

To store slices longer than a couple of days, I recommend freezing the slices on a foil-lined baking sheet for about half an hour, or until they’re firm to touch. Then you can wrap them tightly and store them in the freezer until you’re ready to eat.

What kind of margarita mix should I use?

I used Bar-Tender’s Instant Margarita mix; one packet is roughly 1 tablespoon so you’ll need two packages.

If there’s another powdered mix you prefer, it should work just fine—taste your filling before transferring it to the crust and feel free to add more mix if you want.

Don’t substitute liquid mix or your filling won’t set up properly.

What kind of pie crust should I use?

I used a store-bought graham cracker crust; it was just the generic brand I always use when I buy them pre-made. If you buy yours, it should the 6-ounce size, not the 9-ounce size.

If you prefer to make your own graham cracker crust, you can follow the directions in this blueberry pie recipe.

A pastry crust is fine too! Obviously you’ll have to pre-bake it and cool it completely before adding the filling.

A few more recipes you might enjoy
Butterfinger Pie
Lemon Cake Mix Cookies
Lime Cake
Strawberry Fudge

Did you make this (easy!) margarita pie? Hooray! Let me know what you think with a comment and a rating below.  And post a pic on Instagram too!  Tag @theitsybitsykitchen so I can see!

5 from 2 votes

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Margarita Pie

Prep Time

15 mins

Chilling Time

6 hrs

Total Time

15 mins

 

This no bake margarita pie is an easy dessert that's perfect for summer. The filling is smooth, creamy, and absolutely delicious!

Course: Dessert

Cuisine: American

Servings: 8

Author: Kelsie

Ingredients

• 1 9-inch graham cracker pie crust*
• 8 ounces full-fat cream cheese at room temperature
• 1/2 cup powdered sugar
• 2 tablespoons powdered margarita mix**
• 8 ounces Cool Whip
• Green food coloring optional
• Whipped cream and sliced limes for serving optional

Instructions

1. Place the cream cheese in a large bowl and beat with an electric mixer until very smooth. Add the powdered sugar and margarita mix and beat to combine, scraping down the sides and bottom of the bowl as necessary.
2. Add the whipped topping and beat until very smooth. Mix in the food coloring (if using).
3. Scrape the filling into the crust and smooth the top. Cover loosely with plastic wrap and freeze at least 6 hours. (Overnight is fine!)
4. When you’re ready to serve, pipe or spread whipped cream on top and garnish with lime wedges if desired. Slice and serve. (If the pie is too hard to slice, let it sit at room temp for 5 or 10 minutes to soften.)

Recipe Video

Recipe Notes

• Uneaten margarita pie can be frozen, tightly wrapped, for up to 2 months.
• *I used a pre-made crust I bought in the baking aisle at the grocery store but you can make your own if you prefer. If you buy yours, it will be the 6-ounce size, not the 9-ounce size.
• **I used Bar-Tender’s Instant Margarita mix; one packet is roughly 1 tablespoon.
• Don’t substitute liquid mix or your filling won’t set up properly.
• If your Cool Whip is frozen be sure to thaw it before using; I thaw mine in the fridge overnight if it’s been in the freezer. It’s ready to use the next morning.