Looking for a Cinco de Mayo dessert? You’re in the right place. This Tequila Key Lime Pie elevates classic key lime pie with margarita-inspired flavors for a tart, creamy, and boozy treat.
Margarita Pie
Margaritas are a favorite cocktail for many, and when combined with key lime pie they make an irresistible dessert. This Margarita Pie blends bright lime with orange liqueur and tequila for that familiar margarita profile, while a creamy filling and crisp graham crust keep things balanced.
The first test of this recipe was a bit strong on the alcohol, so the proportions were refined to give the pie a pleasant boozy warmth without overpowering the citrus. The filling gets its sweetness from sweetened condensed milk, creaminess from Greek yogurt, and tang from fresh lime juice and zest.
The crust is a simple homemade graham cracker base bound with butter, baked briefly to set. After baking, the pie chills in the freezer so the filling firms up for clean slices. Before serving, garnish with toasted shredded coconut, lime slices, and a dollop of whipped cream for a festive presentation.
Recipe Ingredients
- Honey Graham Crackers – crushed for the crust.
- Sweetened Condensed Milk – the sweet base of the filling.
- Coconut-Flavored Greek Yogurt – adds creaminess and a hint of coconut flavor.
- Lime Juice – fresh is best for bright citrus flavor.
- Coconut Tequila – adds boozy depth; you can use regular tequila if preferred.
- Orange Liqueur – Cointreau or similar for margarita notes.
- Lime Zest – extra citrus and color.
- Shredded Coconut – toasted for garnish.
Refer to the recipe card below for exact measurements.
How to Make This Recipe
1. Preheat oven to 350°F. Spread shredded coconut on an oven-safe dish and bake 10 minutes, or until golden and toasted. Placing the coconut in the oven as it preheats helps it toast evenly.
2. While the coconut toasts, pulse room-temperature butter and graham crackers in a food processor or blender until the mixture resembles wet sand.
3. Press the crust mixture into a pie pan using the bottom of a measuring cup to form an even layer across the bottom and up the sides. Bake the crust 10 minutes and set aside to cool slightly.
4. In a large bowl whisk together sweetened condensed milk, Greek yogurt, lime juice, coconut tequila, and orange liqueur until smooth. Stir in lime zest. Pour the filling into the baked crust, add extra zest on top, and bake 15–20 minutes until the filling is set around the edges. The center may still jiggle slightly—that’s fine because the pie will firm up in the freezer.
5. Allow the pie to cool, then freeze for 2–3 hours so the filling firms for clean slices. Before serving, garnish with toasted coconut and lime slices. Thaw slices about 10 minutes for easier cutting and wipe the knife between cuts. Serve and enjoy.
How to Make Tequila Key Lime Pudding Shots
For pudding shots, skip baking. Use disposable shot cups, press a tablespoon of crust mixture into the bottom of each cup, then spoon or pipe in the filling. Freeze for about an hour. Serve with small spoons. These will taste boozier than the baked pie since no alcohol evaporates during baking.
Recipe FAQs
Yes. Use plant-based butter for the crust, swap sweetened condensed milk for sweetened condensed coconut milk, and use coconut yogurt instead of Greek yogurt. Coconut yogurt is usually thinner than Greek, so the baked pie may be slightly looser and will rely on freezing to set.
Replace regular graham crackers with gluten-free graham crackers or another gluten-free cookie to create the crust.
Key limes are smaller, more aromatic, and often more tart than regular limes. They have more seeds, but either type works in this recipe.
Store the pie covered in the freezer. Freezing helps the filling stay firm and prevents a soggy crust or runny center.
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Tequila Key Lime Pie
20
20
2 40
8
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 (about 12 sheets)
For the filling
- 14 oz sweetened condensed milk (1 can)
- 1 serving cup Greek yogurt (coconut flavored suggested)
- 1/3 cup fresh lime juice (about 3–4 limes)
- 4 oz coconut tequila
- 2 oz orange liqueur (Cointreau suggested)
- Zest of 2 limes
Garnish
- 1/2 cup shredded coconut, toasted
- Whipped cream
- Lime slices
Instructions
- Preheat oven to 350°F. Spread shredded coconut on a baking dish and toast 10 minutes.
- Pulse butter and graham crackers until a wet-sand texture forms.
- Press crust into a pie pan and bake 10 minutes.
- Whisk sweetened condensed milk, Greek yogurt, lime juice, tequila, and orange liqueur; stir in lime zest.
- Pour filling into crust, bake 15–20 minutes until mostly set, then cool and freeze 2–3 hours.
- Garnish with toasted coconut, lime slices, and whipped cream. Thaw slightly before slicing.
Nutrition
Calories: 489 kcal |
Carbohydrates: 72 g |
Protein: 9 g |
Fat: 20 g
Notes
Note: To make this pie alcohol-free, omit the tequila and orange liqueur and replace with 2 oz additional lime juice.
If the center is still slightly jiggly after baking, remove from the oven, cool, and freeze for at least two hours to set.
Store the pie covered in the freezer to prevent a runny center and soggy crust.
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