Maybe I’m wrong, but I feel like strawberry daiquiri is one of those alcoholic drinks that so many people try when they first start drinking. I remember being like 12 and seeing them in a restaurant and thinking wow that looks delicious! Then getting to order a virgin one and feeling sooo cOoL. That being said, they are delicious and perfect for a hot summer day. I definitely drank a few on my honeymoon at a beach resort. So why not make a whole dessert out of it, which feels a little more acceptable to indulge in on a Tuesday afternoon. So, you’re welcome for this strawberry daiquiri pie.
Now, in addition to being straight up delightfully delicious. It’s pretty frickin’ easy to make. I made my own crust, but you could 100% use one of the premade store-bought and this would be just as yum, only easier to make. It would take this to being semi to completely no-bake. Other than making the crust, this strawberry daiquiri pie is almost zero work.
You could make this in the morning and it will be ready in the afternoon or evening for dessert. Boom, what more could you need? If you need more strawberry recipes though, I got you: Balsamic Roasted Strawberry Galette, Strawberry Cobbler, Strawberry White Chocolate Chunk Scones.
Frozen Strawberry Daiquiri Pie Key Ingredients
- Daiquiri Mix – You’ll find this in the freezer section, usually in a can near the other juice concentrates. You could definitely substitute a margarita or some other flavor as well, it doesn’t have to be strawberry!
- Cool Whip – You could also make your own whipped cream, but this is going to make it super easy. I’m sure a non-dairy version like cocowhip could also be substituted but I haven’t tried it.
- White Rum – I recommend and used a strawberry white rum, but you could use regular or something like Malibu as well. Additionally, if you want to share this with your kids you can just omit the rum all together.
Storage Note
If kept in the fridge this can be served but will be very soft and not hold it’s shape well. Out of the freezer it will create slices and be edible immediately. If you wanted to serve this as a creamy mousse you could bake the crust in individual ramekins and serve that way by keeping it in the refrigerator.
Ingredients
Crust
- 210 g Nilla Wafer cookies about 56 cookies, crushed
- 6 tbsp Unsalted butter melted
- 50 g Granulated sugar ¼ cup
- ¼ tsp Sea salt
Filling
- 4 oz Cream cheese room temperature
- 14 oz Sweetened condensed milk
- ¼ cup Strawberry white rum
- 8 oz Frozen strawberry daiquiri mix thawed
- 8 oz Cool whip
Topping (optional)
- Whipped Cream
- Strawberries
Instructions
- Preheat your oven to 350°F
- Using a food processor, crush cookies into crumbs and dump into a bowl.
- Add sugar, salt, and melted butter and stir together. Mixture will become a damp sandy texture.
- Pour into an 8-9" pie dish and press into an even layer on bottoms and sides.
- Bake your crust in the oven for 8-10 minutes. Set aside and let cool.
- In a medium-large bowl, add your cream cheese and beat until fluffy.
- Add your sweetened condensed milk and rum, and mix until combined.
- Add in thawed strawberry daiquiri mix and incorporate into the wet ingredients.
- Add your cool whip and fold in using a spatula until smooth.
- Add filling to your cooled pie crust. Place in the freezer for at least 4 hours. Serve directly from freezer. Optionally, top with additional strawberries and/or whipped cream before serving. Will keep in the freezer up to a week uncovered.
