Summer dessert meets cocktail hour!

Ingredients: (Serves 6-8)

• 1 recipe basic crumb crust
• 675 g/1½ lb strawberries, hulled and halved
• 1 tablespoon lime zest
• 60 ml/2 fl oz fresh lime juice
• 400 g/14-oz tin sweetened condensed milk
• 2 tablespoons rum
• 2 tablespoons Cointreau (optional)
• 355 ml/12 fl oz whipping cream
• Sliced strawberries, for garnish

Method:

Preheat the oven to 175°C/350°F/Gas mark 4. Press the crumb crust into a 23-cm/9-inch pie dish. Bake for 15 minutes. Transfer to a wire rack to cool.

To make the filling, use a blender or food processor to puree the strawberries, lime zest and juice, condensed milk, rum and Cointreau (if using) until smooth. Using an electric whisk, beat the cream on high until stiff peaks form.

Transfer the strawberry mixture to a large bowl and gently fold in the whipped cream, 1/3 at a time, until well combined. Pour the filling into the crust, smoothing the top. Cover the pie with plastic wrap and freeze for 3 hours.

Let the pie sit at room temperature for 30 minutes before serving, to soften. Garnish the pie with sliced strawberries. Freeze any remaining pie for up to 1 week.