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Frozen Margarita Cream Pie

I'm sharing a favourite frozen pie with you that is easy to make and can be tucked into your freezer for a hot summer day!  I like to make a crunchy granola crust but you can rather use a graham cracker crust.

  • 1 1/2 cups granola  (homemade or store bought)
  • 1 cup coconut
  • 1/3 cup melted butter
Margarita Cream Filling
  • 2 cups whipping cream
  • 2 cups (500 ml) soft cream cheese
  • 6-ounce can frozen margarita concentrate, partially thawed
  • 1 can sweetened condensed milk
  • 2  tablespoons Cointreau (orange liqueur) optional
  • Zest of one lime, zested
  1. Combine granola, coconut and melted butter in a food processor and pulse until crumbs form.
  2. Press crumbs into a 9 inch springform pan or a deep dish pie plate. (with a pie plate you might have enough filling left to make a couple of individual servings in ramekins.)
  3. In a medium bowl, whip cream until stiff.  Set aside 1 cup of whipped cream and place in a pastry bag fitted with a star attachment to decorate the top of the pie. 
  4. In a large bowl, combine cream cheese, condensed milk and margarita concentrate. Beat together until smooth.  
  5. Slowly beat in whipped cream.
  6. Pour filling into the prepared crust. 
  7. Pipe whipped cream around the edge of the pie. 
  8. Sprinkle with lime zest, sparkling sugar if desired.
  9. Freeze until firm, and then cover well with plastic wrap until ready to serve. 
Yields 8 servings


  1. Yikers, does this ever look good! I like the idea of using granola for the crust.

  2. I too like the idea of using granola for a crust! Jim and I are drooling over here.


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