Frozen Strawberry Daiquiri Pie

Ingredients:

Shortbread cake

• 12 shortbread cookies (about 250 g)
• 3 tablespoons of sugar
• 2 tbsp (30 g) butter, melted
• 1 tbsp. white rum
• A pinch of fine salt
• Special equipment: glass pie dish with a diameter of 22 cm.

Sorbet filling

• 2 tablespoons lime juice
• 2 tablespoons white rum
• 1 l. ready-made strawberry sorbet

Lime-flavored whipped cream

• 1/4 cup corn syrup
• 1 tbsp lime juice
• 1 tbsp. white rum
• 0.5 tsp lime zest + 0.5 tsp for garnish
• 1.25 cups heavy cream

Preparation:

1. Prepare the shortbread crustPosition a rack in the center of the oven and preheat to 350°F (170°C). In a food processor, pulse the cookies, sugar, butter, rum, and salt until they resemble wet sand. Press the sand mixture into the bottom and sides of the pan to form a crust.
   
   Bake for 8 to 10 minutes, then cool completely on a wire rack.
2. Prepare the ice cream fillingCombine the lime juice and rum in a measuring cup. Spoon half the sorbet evenly onto the cooled cake layer. Let it thaw for 5 minutes. Using an offset spatula, smooth the sorbet over the entire surface of the cake.
3. Drizzle 2 tablespoons of the rum mixture over the sorbet, allowing it to soak in. Then top with the remaining sorbet and drizzle with the rum and lime juice. Smooth the surface of the sorbet with a spatula. Cover loosely with plastic wrap and place in the freezer while you prepare the whipped cream.
4. Make lime-flavored whipped cream. In a large bowl, combine the molasses, lime juice, rum, and zest with a mixer at medium speed. Add the cream and increase the mixer speed to medium-high. Beat until stiff peaks form.
5. Remove the pie from the freezer and quickly spread whipped cream over it, leaving about a 1.5 cm border around the edges. Then cover the pie loosely and place it in the freezer to set for at least 6 hours or overnight.
   
   Sprinkle the pie with grated zest before serving.