What you'll need
Limes – for the zest
Fresh Lime Juice (warm)
Softly Whipped Cream (38% fat)
Blend the Dawn® Prairie Vanilla Cookie Base, 140g butter and water on slow speed for 1 minute and scrape down.
Then blend for a further minute until completely smooth with no lumps (continue to blend if lumps of butter persist).
Pat onto a paper lined tray, around 1cm thick.
Bake in a preheated oven at 150°C until completely dry (20 - 25 minutes).
Keep an eye on the cookie base to ensure it does not burn.
Allow to cool completely and then chop to a coarse powder in a food processor.
Mix the cookie powder with the remaining 280g of butter (melted) keeping it a little warm.
Divide the mixture between 4 x deep 200mm foils and line the base and sides with the crumb mixture.
Place in the freezer to set.
Mix the Dawn® Neutral Fond with the icing sugar, lime zest and lime juice and combine well.
Fold in the softly whipped cream gradually, then divide equally onto the cookie bases and smooth flat.
Place in the fridge to chill.
When the filling has set completely remove the key lime cookie pies from the fridge and cut into portions.
Decorate and serve with whipped cream and lime zest.