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Chin Chin Lime Pie

Chin Chin Lime Pie

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  • Author: Maria

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

  1. Preheat the oven to 160ยฐC/320ยฐF/Gas Mark 3.
  2. Grease and line a 23cm loose-bottomed tart tin with baking parchment paper.
  3. 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.
  4. Press the mixture evenly into the tart tin, ensuring itโ€™s pressed up the sides. Bake for 10 minutes, then remove and allow to cool.
  5. 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.
  6. Pour the filling into the cooled crust and bake in the oven for 15 minutes.
  7. Meanwhile, beat the egg whites until stiff. Stir in icing sugar and continue to whisk until the whites are firm and meringue-like.
  8. 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.