Strawberry Margarita Pie

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I have an “adults-only” recipe for you today… for Cinco de Mayo or any time, of course:  Strawberry Margarita Pie

Strawberry Margarita Pie

The best way to describe this pie is that it’s a strawberry pie doused in tequila-lime custard.  It sits in a flaky crust, and it’s covered with sweet whipped cream.  I’m thinking it would be kind of fun for Cinco de Mayo, but since some people don’t pay any attention to this much-Americanized holiday… it makes a nice spring or summer dessert for an adults-only barbecue too.

Strawberry Margarita Pie Prep 1

The custard begins with egg yolks.  This is going to leave you with 10 egg whites to use-up.  If you’re like me, you will most definitely be able to use those up no problem.  If you don’t really care much for eating egg whites for breakfast, you might consider trying to mix half whole eggs and half egg whites when you make scrambled eggs.  You most likely will not be able to tell the difference.  The egg yolks are mixed with sugar, lime juice, tequila, zest… in a double boiler- getting the mixture up to a safe temperature for eating, and turning it into a thick and delicious custard.

Strawberry Margarita Pie Prep 2

To assemble the pie:  fresh, beautiful strawberries are placed into a prepared crust.  I’m not super awesome at forming my crusts, as you can see, but you get the idea!

Strawberry Margarita Pie Prep 3

The cooled custard is poured in and around the strawberries, then you go ahead and chill that pie.

Strawberry Margarita Pie Prep 4

Whipped cream goes on top, of course.

Strawberry Margarita Pie #recipe -

Ready to serve!  Add some additional strawberries on top for garnish, if you’d like.   If you enjoy tart-flavored desserts (and tequila) and strawberries, this is one you may wish to try.  My husband describes the flavor as a combo of tart and sweet, duking it out for first place.

Strawberry Margarita Pie

Yield: One 9-inch pie

Prep Time: 30 min

Cook Time: 40min


3 cups Gold Medal® All-Purpose Flour
1 tablespoon granulated white sugar
1/4 teaspoon salt
1/2 cup cold shortening
1/2 cup cold butter, cut into pieces
1 large egg, beaten
7 to 8 tablespoons ice water
1 teaspoon vinegar

3 to 4 cups sliced fresh strawberries
10 large egg yolks
1 cup granulated white sugar
1/2 cup freshly squeezed lime juice
1/2 cup tequila
2 teaspoons grated lime zest
1/2 cup (1 stick) unsalted butter, cut into pieces

1 cup heavy whipping cream
1 heaping tablespoon powdered sugar
additional strawberries, for garnish (optional)


1. Prepare the crust: In a medium bowl, whisk together the flour, sugar and salt. Cut in the shortening and butter until the mixture resembles small peas. In a separate bowl, mix egg, 7 tablespoons water and vinegar. Add to the dry ingredients and stir with a fork just until combined. Add another tablespoon of water if the mixture is still dry. Spoon out onto parchment or waxed paper and use your hands to mold together. Divide into two equal parts and shape each into a disk. Wrap with plastic wrap and refrigerate for at least 30 minutes (you can freeze the 2nd piece, if you'd like- since you'll only need one for this recipe). Preheat the oven to 350 degrees F. Roll the dough out on a lightly floured surface to 16-inch diameter round. Transfer to 9-inch diameter glass pie dish (not deep dish). Trim edges and crimp decoratively. Pierce crust all over with a fork. Bake until crust is golden- about 35 minutes. Let cool.

2. Prepare the filling: Place sliced strawberries in the cooled crust. In the top of a double boiler (see tips below if you do not have a double boiler), whisk together egg yolks, sugar, lime juice, tequila and zest. Set over simmering water and whisk constantly until the custard thickens and registers 170 degrees F. on a candy thermometer (should take 4 to 5 minutes). Be sure to continue mixing the entire time. If you leave the yolk mixture to warm by itself, it's going to want to begin turning into scrambled eggs! Remove the upper pan from the water and whisk in the butter. Cool slightly, then pour the filling on top of the strawberries. Refrigerate until the filling sets (3 hours or overnight).

3. Add the topping: Mix whipping cream and sugar with a mixer until thickened. Spread over the top of the pie. Refrigerate until ready to serve. Garnish with strawberries, if desired.


*If you do not have a double-boiler, set a metal mixing bowl over a pot of simmering water. Mix in the mixing bowl, and it will work just the same.

Source: (custard adapted from a 1994 Bon Appetit recipe)

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Lori Lange of Recipe Girl

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  • shannon @ Living Life Cajun Style wrote:

    I made strawberry pie last week. Oh yours looks like much more fun! I’ll save mine for the kids and make yours for the adults.

  • Erin @ Texanerin Baking wrote:

    Anything with 10 egg yolks has to be good! Especially with booze involved. I absolutely love this idea! I need more boozy pies in my life. 🙂

  • Lynna wrote:

    Whoa, 10 egg yolks!! This pie looks like a great Summer treat!

  • Joanne wrote:

    two of my favorite things in one treat – PIE and TEQUILA! This is a party waiting to happen.

  • Jamie @ Love Bakes Good Cakes wrote:

    Oh my! That custard sounds phenomenal with the strawberries!!

  • marcie wrote:

    Oh my gosh — this pie looks incredible! Tequila lime curd has to be one of the best ideas ever. Pinning!

  • Cookbook Queen wrote:

    I’ll take twenty eight slices, please!!

  • Jennie @themessybakerblog wrote:

    Lori, this pie is stunning. That custard is calling my name!

  • Chelsea @chelseasmessyapron wrote:

    Yum! This looks fantastic Lori. I love strawberries and especially in a summer pie like this! Pinned 🙂

  • Mir wrote:

    I love the idea of a tequila lime custard! Such a perfect way to get that margarita flair in. And the strawberries are such a gorgeous splash of color!

  • Lily (A Rhubarb Rhapsody) wrote:

    My goodness, what a beauty! Very impressive pie!

  • Tieghan wrote:

    Whoa! That custard sounds incredible! So pretty!

  • Norma | Allspice and Nutmeg wrote:

    oh my this looks incredible!

  • lavone mobeck wrote:

    wow this is so great! you come up with the best stuff

    • Lori Lange wrote:


  • Katrina @ Warm Vanilla Sugar wrote:

    Such a fun flavour! Yummy pie!

  • Sammi @Sammi Sunshine wrote:

    What a great idea. Cinco de Mayo doesn’t seem to focus on desserts, but it should! Yum 🙂

    Sammi at Sammi Sunshine- A Food Blog

  • Anna @ Crunchy Creamy Sweet wrote:

    I am all about this pie for Cinco de Mayo! Love the flavors!

  • Karen @ The Food Charlatan wrote:

    What a fun idea Lori!

  • Averie @ Averie Cooks wrote:

    That tequila-lime custard, along with the berries, oh boy, I love to drink my desserts 🙂 pinned

  • sue/the view from great island wrote:

    Oh yikes, why didn’t I think of this? Forget the chips and guac — I’d head straight for dessert!