Looking for a Cinco De Mayo dessert recipe? You’ve come to the right place. This Tequila Key Lime Pie recipe is next level delicious and gets a twist from classic key lime pie with the addition of margarita flavors.
Table of Contents
About this Pie
Margaritas (specifically these Spicy Jalapeño Margaritas) are definitely my cocktail of choice and if key lime pie is also involved, I’m there. Dessert inspired drinks are so fun to me (hello chocolate martini!), so why not make a drink inspired dessert.
As if Key Lime Pie alone wasn’t already enough flavor, this Margarita Pie recipe really hits with the addition of both orange liqueur and tequila. The first time I tested this Tequila Key Lime Pie my boyfriend Jack’s response was “Oof, so boozey!” But rest assured, after retesting the recipe and making some adjustments it now packs the perfect punch.
This Key Lime Margarita Pie dessert has a simple homemade crust, made with graham crackers and butter that’s topped with a filling that is perfectly sweet from the sweetened condensed milk, creamy from the yogurt, citrusy from the lime, and boozy from the tequila.
Baked to perfection, then your Margarita Key Lime Pie is topped with toasted coconut and a healthy amount of whipped cream as the perfect garnish. Want to drink your pie instead? Try this Key Lime Pie Milk Shake, too! Or if you want to try another boozy dessert, check out these Piña Colada Boozy Popsicles.
Recipe Ingredients
- Honey Graham Crackers - We will crush these up for the base of our simple crust.
- Sweetened Condensed Milk - This will be the base of our pie. Make sure it's sweetened!
- Coconut Flavored Greek Yogurt - I used Chobani Zero Sugar. It adds the perfect creaminess to your Coconut Key Lime Pie.
- Lime Juice - It wouldn't be Key Lime without the limes!
- Coconut Tequila - We want our pie boozy! You could use regular also, but I like the extra creaminess the coconut flavor creates.
- Orange Liqueur - I used Cointreau. This brings on that margarita flavor.
- Lime Zest - Packs in a bit more citrus and adds some nice green color.
- Shredded Coconut - We will toast this in the oven and use it as garnish. Pre-toasted will also work!
See the recipe card below for a full list of ingredients and measurements.
How to Make This Recipe
1. Preheat your oven to 350° F. Spread shredded coconut in an oven safe baking dish and bake for 10 minutes (or until toasted). I like to place the coconut in the oven right when I turn it on so it can warm up while preheating.
2. While the coconut toasts, in a food processor or blender, pulse together the room temperature butter and graham crackers until a ‘wet sand like’ texture is achieved.
3. Then, pour your crust mixture into your pie pan and use the bottom of a measuring cup to press the graham cracker against the bottom and edges. Ensure the crust is even around the pie dish. Bake the crust for 10 minutes.
4. While the crust is baking, place sweetened condensed milk, greek yogurt, lime juice, coconut tequila, and orange liqueur in a large mixing bowl and whisk until well combined. Stir in the lime zest last. Once combined, pour the filling into the baked graham cracker crust. Top with extra lime zest and bake for 15-20 minutes or until filling has set. It still might be jiggly in the center; this is okay because it’s going to harden in the freezer!
5. Let your Tequila Key Lime Pie cool, then place in the freezer for 2-3 hours. Before serving, garnish with toasted coconut flakes and lime slices. Thaw slightly (~10 minutes) before using a sharp knife to cut individual slices. Wipe off your knife between each cut for cleaner pieces. Serve with a tequila shot and enjoy 😉
how to make Tequila Key Lime Pudding Shots
Want to make boozy Tequila Key Lime Pudding Shots? You can use this same recipe but we won't be baking the filling or the crust.
You'll need disposable shot cups to make these. Place a tablespoon of the crust mixture and push against the bottom of each cup. Then add the filling on top. Place your shot cups in the freezer for 1 hour.
Serve with miniature spoons and get ready for a fiesta in your mouth! Note: these will have a much "boozier" flavor than the whole Tequila Key Lime Pie since we are not baking off any of the alcohol.
Recipe FAQs
Yes, you'll need to sub out a few things, however. In the crust, use a plant based butter. For the condensed milk, you can swap sweetened condensed coconut milk, and for the yogurt you can use coconut yogurt. Do note, your pie may be a bit more liquid-y after baking since coconut yogurt is thinner than greek, but it should still set okay in the freezer.
You'll only need to swap out the graham crackers with a gluten free graham cracker like the ones linked here!
Key limes are smaller than regular limes and have more flavor and tartness, comparatively. Key limes also have more seeds. Either type will work in this recipe.
Store your tequila pie covered in the FREEZER. This is super important to avoid ending up with a runny center and soggy crust.
More Recipes You'll Love
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Recipe
Tequila Key Lime Pie
Equipment
- Food processor or blender
- Knife
- Cutting Board
- Juicer
- Zester
- Pie pan
- Measuring cups and spoons
- Whisk
- Rubber Spatula
- Mixing Bowl
- Can opener
- Shot glass or jigger
Ingredients
For the crust
- 5 tbsp butter, room temperature
- 1.5 cups honey graham crackers, 12 sheets
For the filling
- 14 oz sweetened condensed milk, 1 can
- 1 serving cup Chobani zero sugar coconut flavored Greek yogurt
- ⅔ cup lime juice, apx. 7 limes
- 4 oz coconut tequila
- 2 oz orange liqueur, Cointreau
- zest of 2 limes
Garnish
- ½ cup shredded coconut, toasted
- whipped cream
- lime slices
- tequila shots!!!
Instructions
- Preheat your oven to 350° F. Spread shredded coconut in an oven safe baking dish and bake for 10 minutes (or until toasted). I like to place the coconut in the oven right when I turn it on so it can warm up while preheating.
- While the coconut toasts, in a food processor or blender, pulse together the room temperature butter and graham crackers until a ‘wet sand like’ texture is achieved.
- Then, pour your crust mixture into your pie pan and use the bottom of a measuring cup to press the graham cracker against the bottom and edges. Ensure the crust is even around the pie dish. Bake the crust for 10 minutes.
- While the crust is baking, place sweetened condensed milk, greek yogurt, lime juice, coconut tequila, and orange liqueur in a large mixing bowl and whisk until well combined. Stir in the lime zest last.
- Once combined, pour the filling into the baked graham cracker crust. Top with extra lime zest and bake for 15-20 minutes or until filling has set. It still might be jiggly in the center; this is okay because it’s going to harden in the freezer!
- Let your Tequila Key Lime Pie cool, then place in the freezer for 2-3 hours. Before serving, garnish with toasted coconut flakes and lime slices. Thaw slightly (~10 minutes) before using a sharp knife to cut individual slices. Wipe off your knife between each cut for cleaner pieces. Serve with a tequila shot and enjoy 😉
Nutrition
Notes
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I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
Courtney Paige says
The tequila comes through perfectly. I put mine in the freezer until it set and then allowed it to 'defrost' for 15 minutes prior to serving. Highly recommend!
Sydney Van Acker says
A cocktail and pie in one!? absolutely. I made these in little serving size cups for easy grabbing at a cinco de mayo party and they were such a hit!