This margarita pie is an easy no-bake dessert with a smooth, creamy, sweet-tart lime filling. It’s a simple recipe anyone can make, and it’s the perfect treat for summer picnics and barbecues.
If you love effortless desserts, this margarita pie is for you. It comes together quickly and delivers bright lime flavor thanks to powdered margarita mix—no alcohol required.
Why you’ll love this margarita pie:
- Totally no-bake, so it’s ideal for hot weather when you don’t want to run the oven.
- Needs to chill overnight, making it a great make-ahead dessert for parties or potlucks.
- Extremely easy and forgiving. Use a store-bought crust to simplify the process even more.
How to make your pie
- Beat cream cheese until very smooth.
- Add powdered sugar and margarita mix and beat to combine.
- Fold in Cool Whip and add green food coloring if desired.
- Spread the filling into a pie crust, smooth the top, and chill until set.
Chill the pie for at least six hours, or overnight, until firm. Then add whipped cream and garnish if you like, slice, and serve.
Recipe notes and tips
- If your Cool Whip is frozen, be sure to thaw it before using. I usually thaw it in the fridge overnight.
- Let the cream cheese come to room temperature for 30–60 minutes so the filling mixes smoothly without lumps.
- If the pie is very firm from freezing, let slices sit at room temperature for a few minutes to soften before serving.
- You can pipe homemade whipped cream on top or use store-bought whipped cream—either works.
- Garnish with lime zest or thin lime slices for a pretty finish. Coarse sea salt makes a fun nod to a margarita’s salted rim.
Storing your pie
Store leftover pie tightly wrapped in the freezer for up to two months. You can keep the pie in the refrigerator for a day or two, but it will soften considerably.
For longer storage of individual slices, freeze them on a foil-lined baking sheet until firm (about 30 minutes), then wrap each slice tightly and freeze.
What kind of margarita mix should I use?
A powdered margarita mix is required for the filling to set properly. If you use a different powdered brand, taste the filling before transferring it to the crust and adjust to your preference. Do not substitute liquid mix, as the filling will not set.
What kind of pie crust should I use?
A 9-inch graham cracker crust works well; if purchasing a pre-made crust, look for the typical 6-ounce size. If you prefer, make a homemade graham cracker crust or use a pre-baked pastry crust that has been completely cooled.
A few more recipes you might enjoy
Butterfinger Pie
Lemon Cake Mix Cookies
Lime Cake
Strawberry Fudge
Did you make this easy margarita pie? Let me know how it turned out with a comment and a rating. Share a photo on Instagram and tag @theitsybitsykitchen so I can see!
This no-bake margarita pie is an easy dessert that’s perfect for summer. The filling is smooth, creamy, and absolutely delicious!
Dessert
American
-
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
-
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.
-
Add the whipped topping and beat until very smooth. Mix in the food coloring if using.
-
Scrape the filling into the crust and smooth the top. Cover loosely with plastic wrap and freeze at least 6 hours, or overnight.
-
When 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 temperature for 5–10 minutes to soften.
Recipe Video
- Uneaten margarita pie can be frozen, tightly wrapped, for up to 2 months.
- *A store-bought graham crust works well; if purchasing, choose the 6-ounce size rather than a 9-ounce size. You can also make a homemade crust if preferred.
- **One packet of powdered margarita mix is roughly 1 tablespoon; you’ll need about 2 tablespoons total.
- Do not substitute liquid margarita mix, or the filling will not set properly.
- If your Cool Whip is frozen, thaw it in the refrigerator before using.