Description
A zesty and creamy lime pie with a crunchy Chin Chin crust, blending West African and classic dessert flavors into a refreshing treat.
Ingredients
Scale
- 2 cups crushed Chin Chin (West African fried dough snacks)
- 1/3 cup melted butter
- 1 can (14 oz) sweetened condensed milk
- 4 large egg yolks
- 1/2 cup freshly squeezed lime juice
- 1 tablespoon lime zest
- 1 cup heavy whipping cream (for topping)
- 2 tablespoons powdered sugar (for topping)
- Lime slices or zest for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix crushed Chin Chin with melted butter. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan to form a crust.
- Bake the crust for 8-10 minutes until golden and set. Let it cool slightly.
- In a separate bowl, whisk together the sweetened condensed milk, egg yolks, lime juice, and lime zest until smooth.
- Pour the lime filling into the cooled crust and bake for 15 minutes, or until set but slightly jiggly in the center.
- Allow to cool at room temperature, then chill in the refrigerator for at least 2 hours.
- Whip the heavy cream with powdered sugar until stiff peaks form, then spread or pipe over the chilled pie.
- Garnish with lime slices or zest before serving.
Notes
- Use homemade or store-bought Chin Chin for the crust.
- Adjust lime juice to taste if you prefer it more or less tart.
- For a no-bake version, chill the crust and filling without baking, but ensure the egg yolks are pasteurized.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 26g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
Keywords: Chin Chin pie, lime pie, West African dessert, creamy lime tart, fusion dessert