Strawberry Margarita Cream Cheese Pie

Technically the end of summer is a bit later in September, usually on or around my birthday. But most of us tend to think of Labor Day as the end. What better way to say “goodbye” and enjoy a 3-day weekend than with slightly boozy pie? (Spirits are completely optional, and the pie is still delicious.)

If you are a child of the 1970s or 80s, you may be acquainted with a mostly no-bake pie that contained a graham cracker crust, cream cheese, sweetened condensed milk and lemon juice. It was topped with canned cherry pie filling. I believe the recipe was on the inside label of Borden’s condensed milk, and perhaps in a few ladies’ magazines.

This recipe shares some similarities, such as a graham cracker crust (my favorite) and cream cheese in the filling. And there the similarities end. The great thing about this pie is the ease with which it can be customized. Start with the crust. If you want something saltier, use crushed pretzels or butter crackers.

Crumb Crust for 9” pie dish

1 ½ c. Cookie or Cracker Crumbs

1/3 c. Sugar

¼ c. Butter

2 tbsp. Organic Coconut Oil

1 tbsp. Lime Zest

Pre-heat oven to 350°. Crush your cookies or crackers into fine crumbs. If you end up with more than needed for your crust, save them to top something else. Melt the oils (I usually do this in my glass pie dish) and add the sugar. When the sugar has melted a bit, stir in the crumbs and lime zest. Press the mixture over the bottom and up the sides of the dish. Bake for 10-15 minutes. Set aside and allow to cool.

Filling

(2) 8 oz. Packages Cream Cheese

(1) 8 oz. Carton Mascarpone Cheese

1 c. Powdered Sugar

¼ c. Fresh Lime Juice

½ c. Strawberry Syrup (I used Torani)

1 tbsp. Triple Sec

Put all the ingredients in a bowl. Use a hand mixer to beat the cream cheese until smooth, but before turning on, mash the beaters down into the cheese several times to break it apart and minimize splattering. Pour the filling into the crust and let it chill at least 6 hours, but overnight is better. It’s best to allow the pie to set before topping with fruit.

Strawberry Topping

1 lb. Fresh Strawberries

¼ c. sugar

1/8 c. Fresh Lime Juice

1 tbsp. Triple Sec

1 tsp. to 1 tbsp. thickener (Your choice. I use tapioca starch, but corn would be fine)

Hull and quarter the strawberries into a small bowl, preferably one that has a lid. Add remaining ingredients and stir to coat the berries. Cover and chill. There should be juice in an hour or two. If adding thickener, drain off the juice. Stir a small amount of juice into the starch, then stir the mixture into the juice. Once no trace of the starch remains pour the juice back into the strawberries. If using tapioca, it isn’t necessary to heat the juice. Put the topping on the pie when ready to serve.

 

Not feeling the use of an oven? Cream pies with crumb crusts are great

for the deconstructed treatment.

(I believe the British call them trifles.)

Small jam jars are great for individual servings.

Layer crumbs, filling and fruit. The number of layers will be determined

by the number of servings you want.

Bonus! With this method you can cut the sugar and fat that binds a crumb crust.

If you feel the need to cut further, use lower fat cheeses.

I make desserts like this once or twice a year, so I don't worry too much

about removing the fun stuff.

 The Project Queen