Description
A tropical twist on a classic lime pie, this Chin Chin Lime Pie features a crunchy chin chin crust and a rich lime filling topped with meringue. A unique dessert with refreshing lime flavors!
Ingredients
Units
Scale
- 1 tin (397g) Tropical Sun Condensed Milk
- 5 limes, juice and zest
- 3 eggs, yolk and white separated
- 1 vanilla pod
- 15g icing sugar
- 250g chin chin (can be found at African grocers)
- 100g butter, melted
Instructions
- Preheat the oven to 160ยฐC/320ยฐF/Gas Mark 3.
- Grease and line a 23cm loose-bottomed tart tin with baking parchment paper.
- Place the chin chin in a plastic food bag and crush to crumbs. In a mixing bowl, pour the melted butter over the chin chin crumbs and mix well.
- Press the mixture evenly into the tart tin, ensuring itโs pressed up the sides. Bake for 10 minutes, then remove and allow to cool.
- For the filling, cut the vanilla pod in half lengthways, scrape out the seeds, and add to a large bowl with the egg yolks. Whisk for a minute with electric beaters. Add condensed milk and whisk for 3 minutes, then add lime juice and zest, and whisk for another 3 minutes.
- Pour the filling into the cooled crust and bake in the oven for 15 minutes.
- Meanwhile, beat the egg whites until stiff. Stir in icing sugar and continue to whisk until the whites are firm and meringue-like.
- Cover the tart with meringue and bake for another 10-15 minutes until golden brown. Let it cool and serve cold.
Notes
- You can substitute chin chin with a graham cracker crust if preferred.
- For extra flavor, add a touch of coconut to the meringue.
- Store leftovers in the fridge for up to 3 days.