Description
Chin Chin Lime Pie is a zesty and creamy twist on the classic lime pie, featuring a crunchy West African chin chin crust and a silky lime filling topped with a golden meringue. This unique fusion dessert is bursting with citrus flavor and perfect for summer gatherings or when you’re craving something different and refreshing.
Ingredients
Scale
- 250g chin chin (crushed)
- 100g butter, melted
- 1 tin (397g) Tropical Sun Condensed Milk
- Juice and zest of 5 limes
- 3 eggs, yolks and whites separated
- Seeds from 1 vanilla pod
- 3 egg whites
- 15g icing sugar
Instructions
- Preheat the oven to 160°C / 320°F / Gas Mark 3.
- Grease and line a 23cm loose-bottomed tart tin with baking parchment.
- Crush the chin chin in a plastic bag until crumbly. Mix with melted butter in a bowl.
- Press the mixture evenly into the tart tin base and up the sides.
- Bake for 10 minutes. Remove and allow to cool.
- In a bowl, whisk the egg yolks for 1 minute.
- Add condensed milk and whisk for 3 more minutes.
- Add lime zest and juice, and vanilla seeds, then whisk for another 3 minutes.
- Pour the filling into the cooled crust and bake for 15 minutes.
- Meanwhile, beat the egg whites until nearly stiff, then add icing sugar and beat until fully stiff.
- Spread the meringue over the baked filling and bake for an additional 10–15 minutes, or until golden.
Notes
- Chin chin can be found at your local African grocer, or you can make it at home by frying a dough mixture.
- Adjust the amount of lime juice depending on your preferred level of tartness.
- Ensure the meringue is fully stiff before spreading to avoid a runny topping.
- This dessert pairs well with a light summer drink, such as iced tea or lemonade.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 60mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg