Strawberry Daiquiri Pie

Holy heck it’s hot outside!  I’m interrupting this non-stop Florida dessert roundup to bring you guys a deliciously creamy, super dreamy, frozen sweet treat.  I  know there is someone out there that is dying from the heat and needs an easy dessert for supper that requires minimal oven use or none at all.  I have just the thing!  This Strawberry Daiquiri Pie has a grand total of seven ingredients (if you make everything from scratch) and the crust only bakes for 10 minutes in the oven.  Yay!

The original recipe here on calls for a store-bought graham cracker crust and Cool Whip so feel free to use those if you want but if I’m gonna indulge, I want the best possible ingredients!  Also, you could easily make this a Pina Colada pie by using a different mixer and pineapple instead of strawberry or whatever flavor suits your fancy.  Pina Colada honestly sounded really good but I went with strawberry…I’m a sucker for pretty pink desserts.

Stay cool and enjoy!

Strawberry Daiquiri Pie


  • 9 T. Unsalted Butter, melted
  • 2 c. Graham Cracker Crumbs
  • 1 (10 oz.) Can Frozen Strawberry Daiquiri Mix, slightly thawed (I used Bacardi’ was in the frozen juice section)
  • 1 c. Sweetened Condensed Milk
  • 2 c. Heavy Whipping Cream, whipped, with ½ c.+2 T. Powdered Sugar and 2 T. Pure Vanilla Extract

  1. Preheat oven to 350 degrees. Grease a 10-inch springform pan.
  2. Mix the graham cracker crumbs and butter together in a bowl and pat down evenly into the bottom of the springform pan. Bake for 10 minutes and let cool completely on a wire rack.
  3. In a large bowl, stir together the strawberry daiquiri mix and sweetened condensed milk. Gently fold in 3 cups of the whipped cream. Spread evenly into the pan, on top of the crust.
  4. Cover with foil and place in the freezer for 6-7 hours. Remove from pan, slice and serve immediately.
  5. Garnish with strawberries and the remaining cup of whipped cream.