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slice of margarita pie on a plate in front of the pie in the pie dish

Margarita Pie

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
Prep Time 15 minutes
Chilling Time 6 hours
Total Time 15 minutes
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.