Strawberry Margarita Pie with Cilantro Whipped Cream

50 Ratings
  • prep time 0 min
  • total time 5 min
  • serves 6
Strawberry Margarita Pie with Cilantro Whipped Cream

Coconut, white chocolate and vanilla, I'm just talking about the crust! This dessert combines all sorts of delicious flavours, you'll love it.

Berries, Dessert, No Cook, North American


Ingredients

Filling

2 packages gelatin

1/2 cup cold water

8 ounces frozen strawberries

1 can coconut milk (398 ml)

2 limes, zested and juiced

¼ cup tequila

¼ cup Grand Marnier

½ cup sugar

Crust and Topping

16 ounces shredded coconut

16 ounces white chocolate

2 tablespoons vanilla

1 bunch cilantro

¼ cup sugar

1 cup 35% whipping cream

Directions

Filling

1. In a small pot, sprinkle the gelatin over the cold water and let sit for a few minutes. Gently melt over low heat, stirring. Puree the strawberries, coconut milk, lime zest and juice, tequila, Grand Marnier and sugar in a blender until smooth. Stir in the melted gelatin and pour into the hardened pie crust. Refrigerate until set, at least 3 hours or overnight.

Crust and Topping

1. For the crust: Preheat your oven to 325°F. Spread the coconut onto a baking sheet and gently toast in the oven until golden brown, about 15-20 minutes. Melt chocolate in a bowl set over a pot of simmering water. Stir gently, when it's smooth and completely melted, stir in the coconut and vanilla. Carefully line a standard pie plate with plastic wrap then pour in chocolate mixture. Press it down into the pan and up the edges to form an even crust. Refrigerate until set, about 15 minutes.

2. For the topping: When you are ready to serve the pie, toss the cilantro and sugar into your food processor and puree. Whisk in a medium bowl with the whipping cream until soft peaks form. Mound onto the pie and serve at once! You may find it easier to lift the pie out of the pan to cut it into slices.

See more: Berries, Dessert, No Cook, North American

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