Brace yourself for the most refreshing and creamy dessert you’ll make all season: Chin Chin Lime Pie. This pie beautifully balances zesty citrus tang with silky sweetness and a buttery, crunchy crust. Whether it’s a summer barbecue, family birthday, or just an “I deserve something special” moment, Chin Chin Lime Pie brings together a medley of bright limes, luscious whipped cream, and sweetened condensed milk for a treat that’s as stunning as it is simple. Each forkful is cool, smooth, and punchy from real lime juice—a flavor-packed favorite you’ll crave again and again!

Chin Chin Lime Pie Recipe - Recipe Image

Ingredients You’ll Need

Chin Chin Lime Pie shines thanks to its short but mighty ingredient list. Each element is purposefully chosen to create the signature custardy filling, the crisp crust, and that cloud-like whipped topping. These ingredients come together to deliver irresistible color, texture, and taste in every slice.

Graham cracker crumbs: The bedrock of that classic crunchy, slightly sweet pie crust—plus, no rolling pin required!
Granulated sugar: A little sweetness in the crust balances the lime’s tart edge perfectly.
Unsalted butter (melted): Binds the crumbs together and gives your crust that rich, toasty flavor.
Sweetened condensed milk: This magical ingredient gives the filling its creamy, sweet base and smooth, custardy texture.
Egg yolks: Essential for setting the filling and adding a lovely golden richness (save the whites for another use!).
Freshly squeezed lime juice: The real star—nothing beats the zing from fresh limes in this Chin Chin Lime Pie.
Lime zest: Adds an extra punch of citrus fragrance and brightness, making the filling so much more aromatic.
Heavy whipping cream (cold): Whipped fresh for a pillowy, light topping that’s so much better than canned versions.
Powdered sugar: Sweetens the whipped cream just right without graininess.
Vanilla extract: Brings cozy depth and rounds out the tartness of the limes in every bite.

How to Make Chin Chin Lime Pie

Step 1: Prepare the Crust

Start by preheating your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs and granulated sugar, then pour in the melted unsalted butter. Stir everything together until the mixture looks like wet sand—it should clump if you pinch it. Pour into a 9-inch pie dish and press evenly across the bottom and up the sides (fingers or the back of a spoon work great for this). Bake for 8–10 minutes, just until fragrant and lightly golden, then let it cool slightly on a rack.

Step 2: Make the Lime Filling

Grab a large mixing bowl and whisk together the sweetened condensed milk, egg yolks, fresh lime juice, and lime zest. Mix until the filling is dreamy-smooth, creamy, and light yellow with bright green flecks. Pour the filling right into the lightly cooled crust and gently spread it to the edges for an even layer.

Step 3: Bake the Pie

Slide your filled pie into the oven and bake for 15–18 minutes. You’re aiming for a center that’s mostly set but still the tiniest bit wobbly—think of how a cheesecake looks when just done. Remove from the oven, allow the Chin Chin Lime Pie to cool at room temperature for about 30 minutes, then pop it in the fridge to chill for at least 3 hours (overnight is even better if you can wait!).

Step 4: Whip and Top

Once chilled and set, it’s time for the crowning glory. In a cold bowl, whip the heavy cream with powdered sugar and a splash of vanilla extract until soft peaks form. You can spread the whipped cream over your Chin Chin Lime Pie with an offset spatula, or get fancy and pipe big, pretty swoops. Add a sprinkle of extra lime zest or crushed graham cracker for a professional finish.

How to Serve Chin Chin Lime Pie

Garnishes

For a truly eye-catching finish, try a scatter of freshly grated lime zest over the whipped cream, some extra graham cracker crumbs, or even elegant thin lime slices twisted into little ribbons. They accentuate both the aroma and the lively look of your Chin Chin Lime Pie.

Side Dishes

Chin Chin Lime Pie loves company! Pair each slice with fresh summer berries—like strawberries or raspberries—that offer a tart contrast to the creamy pie, or serve alongside a simple minty fruit salad for a refreshing, light finish to any meal.

Creative Ways to Present

Want to wow your guests? Make mini pies in individual tart pans or serve in cute jars for parties and picnics. Alternatively, try layering small cubes of pie in parfait glasses for a deconstructed yet utterly inviting take on Chin Chin Lime Pie. Play with piping techniques for whipped cream—swirls, dollops, or even rosettes—for your own signature style.

Make Ahead and Storage

Storing Leftovers

Just cover your leftover Chin Chin Lime Pie with plastic wrap or foil and slip it into the fridge. It’ll keep its freshness for up to three days, and thanks to that sturdy crust and thick filling, the texture stays fantastic.

Freezing

Need to stash some away for future cravings? Chin Chin Lime Pie freezes like a dream (without the whipped cream topping). Wrap slices—or the whole pie—tightly in a couple of layers of plastic wrap and then foil. Freeze for up to a month. Thaw overnight in the fridge when ready to enjoy.

Reheating

No reheating required! This luscious dessert is best enjoyed chilled straight from the fridge. If frozen, allow it to fully defrost in the refrigerator before adding your fresh whipped cream and decorative garnishes.

FAQs

Can I use bottled lime juice instead of fresh?

If you’re in a pinch, bottled lime juice works, but using fresh limes is highly recommended for that unmistakeable zesty flavor and vibrant aroma. Fresh lime juice is what sets Chin Chin Lime Pie apart!

What’s the best way to zest limes?

A fine microplane grater or zester will give you delicate, fragrant lime zest that melts right into the filling. Be sure just to zest the green outer skin and not the bitter white pith underneath.

Can this recipe be made gluten-free?

Absolutely! Swap the regular graham cracker crumbs for a gluten-free variety. The rest of the Chin Chin Lime Pie ingredients are naturally gluten-free, so everyone can indulge.

How do I know when the pie is baked enough?

Look for a center that jiggles slightly when you gently shake the pan, but isn’t soupy. The pie will continue to set as it cools and chills, resulting in that pleasing creamy-yet-sliceable texture.

Is it possible to make ahead for parties?

Yes! Chin Chin Lime Pie is an ideal make-ahead dessert. You can prepare it the day before, cover, and chill it—just whip and add the cream shortly before serving to keep it ultra fresh and airy.

Final Thoughts

Honestly, Chin Chin Lime Pie is pure joy in dessert form—easy, zesty, creamy, and ready to wow anyone who takes a bite. Treat your friends, your family, or yourself, and discover why this pie is destined to become your new go-to classic!

Chin Chin Lime Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 19 reviews

Author: Emma
Total Time: 40 minutes (plus chilling time)
Yield: 8 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the refreshing tangy sweetness of Chin Chin Lime Pie. This easy-to-make dessert is a perfect treat for any occasion, especially during the summer months. The creamy lime filling paired with a buttery graham cracker crust is sure to impress your taste buds.

Ingredients

Scale

Graham Cracker Crust:

1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
6 tablespoons unsalted butter, melted

Lime Filling:

1 (14-ounce) can sweetened condensed milk
4 large egg yolks
1/2 cup freshly squeezed lime juice (about 4–5 limes)
1 tablespoon lime zest

Whipped Cream Topping:

1 cup heavy whipping cream, cold
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

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Instructions

Preheat the oven: to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into a pie dish and bake.
Mix the filling: Whisk together sweetened condensed milk, egg yolks, lime juice, and lime zest until smooth. Pour into the crust and bake until set.
Chill: Cool the pie, then refrigerate for at least 3 hours.
Prepare the topping: Whip cream with sugar and vanilla until soft peaks form. Spread over the chilled pie.