Strawberry Daiquiri Pie 2

Strawberry Daiquiri Pie

Hahaaaa! If you’ve been sorrowfully sipping your frozen cocktails, stop! Why keep drinking your calories when you can get that same great taste from a chilled pie instead? So tasty, so refreshing, try substituting this into the mix next time the girls come over for book club.

AuthorCarley KnutsenDifficultyIntermediate

Crust
 1 cup Graham Cracker Crumbs (crushed)
 4 tbsp Butter (melted)
 1 tbsp Sugar
 1 tbsp Flour
Filling
 3 cups Strawberries (hulled and halved)
 1 tbsp Lime Zest
 ¼ cup Lime Juice
 14 oz Sweetened Condensed Milk
 3 tbsp Rum (optional)
 2 tbsp Cointreau (optional)
 1 ½ cups Heavy Whipping Cream
 Sliced Strawberries (for garnish)

Crust
1

Combine all ingredients and mix well. Press into the bottom of a 9 inch pie tin and bake at 350 degrees for 15 minutes. Remove from oven and set aside to cool.

Filling
2

Using either a blender or food processor, puree the strawberries, lime zest, lime juice, condensed milk, rum, and Cointreau until smooth. In a large bowl, whip the heavy cream until stiff peaks form. Slowly fold the strawberries into the whipped cream until well combined.

Freeze and Serve
3

Pour the filling into the crust, smoothing the top; then cover and freeze the pie for at least 3 hours. Before serving, remove the pie from the freezer for 30 minutes to soften. Garnish with freshly sliced strawberries. Freeze any leftovers for up to 1 week.

Ingredients

Crust
 1 cup Graham Cracker Crumbs (crushed)
 4 tbsp Butter (melted)
 1 tbsp Sugar
 1 tbsp Flour
Filling
 3 cups Strawberries (hulled and halved)
 1 tbsp Lime Zest
 ¼ cup Lime Juice
 14 oz Sweetened Condensed Milk
 3 tbsp Rum (optional)
 2 tbsp Cointreau (optional)
 1 ½ cups Heavy Whipping Cream
 Sliced Strawberries (for garnish)

Directions

Crust
1

Combine all ingredients and mix well. Press into the bottom of a 9 inch pie tin and bake at 350 degrees for 15 minutes. Remove from oven and set aside to cool.

Filling
2

Using either a blender or food processor, puree the strawberries, lime zest, lime juice, condensed milk, rum, and Cointreau until smooth. In a large bowl, whip the heavy cream until stiff peaks form. Slowly fold the strawberries into the whipped cream until well combined.

Freeze and Serve
3

Pour the filling into the crust, smoothing the top; then cover and freeze the pie for at least 3 hours. Before serving, remove the pie from the freezer for 30 minutes to soften. Garnish with freshly sliced strawberries. Freeze any leftovers for up to 1 week.

Strawberry Daiquiri Pie

Thanks to Rebecca Baugniet and her book 500 Pies and Tartlets for the recipe!

Did you try this recipe?

Share a photo with the community so we can all enjoy your hard work!  I’d love to see how it came out. 😊

Responses

Your email address will not be published.