Key Lime Pie Margarita Recipe

Rim the glass

Chill a margarita or coupe glass in the freezer for 5–10 minutes. On a small plate mix graham cracker crumbs and powdered sugar. Moisten the rim of the chilled glass with a lime wedge, then dip the rim into the graham/powdered sugar mixture to coat. Set glass aside.

Optional: If making lime simple syrup, combine equal parts sugar and water (1/4 cup each) with 1 tablespoon key lime juice in a small saucepan. Heat gently until sugar dissolves, cool to room temperature, then refrigerate. Use 3/4 oz in the cocktail as listed.

Add the silver tequila (2 oz), key lime juice (1 oz), lime simple syrup or agave (3/4 oz), triple sec (1/2 oz), and two scoops of slightly softened vanilla ice cream into a cocktail shaker or a blender depending on your preferred final texture.

If you prefer a frozen, slushy margarita: add the 1 cup of ice to a blender and blend until smooth and creamy. If you prefer a shaken, creamy cocktail: add a handful of ice to a shaker and shake vigorously for 15–20 seconds to chill and combine; then strain into the prepared glass and spoon the softened ice cream on top or gently stir to incorporate (this yields a thicker, not fully frozen texture).

If the mixture is too thick in the blender, add up to 1 oz heavy cream (or a splash of milk) to loosen and create a silky texture. Adjust sweetness with a little more simple syrup or agave to taste.

Pour or spoon the blended or shaken margarita into the prepared glass. Top with a dollop (about 2 tbsp) of whipped cream.

Sprinkle an additional 1/2–1 tsp of graham cracker crumbs over the whipped cream for a pie-like finish. Add a lime wheel or wedge to the rim or float on top.

Serve immediately with a short spoon or straw so the drinker can enjoy the cream and graham layers together.