| Prep Time | 20 minutes |
| Servings |
10 inch pie
|
Ingredients
CRUST
- 186 grams Lotus cookies one package
- 1 tbsp brown sugar
- 3 tbsp canola oil
- 1/2 tsp cinnamon
ICE CREAM
- 4 eggs whites and yolk separated
- 3/4 cups white sugar divided
- 1 carton Rich's Whip 212 ml
- 2/3 cup lime juice around 2-3 limes
- 2-3 limes zested
- 3-4 drops green food coloring optional
Ingredients
CRUST
ICE CREAM
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Instructions
CRUST
- Pulse the cookies in a food processor with the brown sugar, oil and cinnamon until it comes together in a ball. Pat into a circular tin to form the crust. If you have enough go up the sides of the tin too.
ICE CREAM
- In the bowl of a KitchenAid, whip the egg whites with 1/4 cup sugar until solid and fluffy. Remove to a bowl.
- Whip the rich's whip with 2-4 tbsp sugar (depending how sweet your whip is) until you have firm peaks. Add into the egg whites bowl.
- Whip the egg yolks with the remaining sugar and lime juice until fluffy. Pour into the other mixtures and mix everything together. If you want a nice light-green color, add a few drops of green food coloring and mix in.
- Pour over the cookie crust. Cover and freeze for an hour.
- Take out of the freezer, top with the lime zest and freeze again for at least 3 hours.
- Serve right from the freezer, no need to let it rest for a few minutes first.
