Strawberry Margarita Pie

Products Used

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Strawberry Margarita Pie Imperial

Ingredients

Crust

1 1/2 cups graham cracker crumbs
4 tablespoons unsalted butter, melted

Strawberry Margarita Pie Filling

2 cups heavy cream
1 cup Imperial Sugar Confectioners Powdered Sugar
1/4 cup fresh lime juice
4 tablespoons orange juice
16 ounces fresh strawberries, cleaned and hulled

Toppings

Crème Chantilly
Lime zest, optional
Lime slices, optional
Strawberry slices, optional

Directions

Preheat oven to 350°F.
In a bowl combine crushed graham cracker crumbs and melted butter.
Mix well until crumbs have consistency of wet sand.
Press crumbs firmly into 9-inch pie dish. Make sure to press crumbs firmly on bottom and sides of pie dish.
Bake for 10 minutes. Remove and Let cool.
For filling, add heavy cream and powdered sugar to bowl of electric mixer. Whip on high until peaks start to form.
In a blender combine strawberries, lime juice, and orange juice. Blend until smooth.
Pour mixture into cream mixture and mix until combined.
Spoon mixture into cooled pie crust and place into fridge and chill for 8 hours or overnight.
For Crème Chantilly, in bowl of a stand mixer, combine whipping cream, sugar, and vanilla extract.
Whip on high until firm peaks form. Pipe onto cold pie.
Garnish pie with lime zest and/or lime and strawberry slices. Serve cold.

Imperial Sugar Insight

Tip: For easier slicing, let pie sit at room temperature for about 5 minutes before slicing.

Recipe developed for Imperial Sugar by Angie Barrett @BigBearsWife.

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