Description

This Chin Chin Lime Pie combines the crunchy sweetness of crushed Chin Chin cookies with a tangy, creamy lime filling. The pie features a buttery Chin Chin crust baked to perfection, topped with a smooth lime custard made from fresh lime juice, zest, and sweetened condensed milk. Perfectly chilled and optionally adorned with whipped cream, this refreshing dessert offers a delightful balance of textures and flavors, ideal for summer gatherings or anytime you crave a zesty treat.

Ingredients

Scale

For the Chin Chin Crust:

2 cups Chin Chin, crushed into crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the Lime Filling:

1 can (14 oz) sweetened condensed milk
1/2 cup fresh lime juice
Zest of 2 limes
3 large egg yolks
1 teaspoon vanilla extract

For Topping:

Whipped cream (optional)
Lime slices or zest for garnish

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Instructions

Preheat Oven and Prepare Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the crushed Chin Chin crumbs with the granulated sugar. Pour in the melted butter and stir until all crumbs are evenly coated.
Form and Bake Crust: Press the Chin Chin mixture firmly into the bottom of a 9-inch pie pan to form an even crust layer. Bake the crust for 10 minutes until set, then remove from the oven and allow it to cool.
Prepare Lime Filling: In a separate medium bowl, whisk together the sweetened condensed milk, fresh lime juice, lime zest, egg yolks, and vanilla extract until the mixture is smooth and well combined.
Assemble the Pie: Pour the lime filling into the cooled Chin Chin crust, spreading it evenly to cover the crust completely.
Bake the Pie Filling: Return the pie to the oven and bake for 15 to 18 minutes, until the filling is set but still has a slight wobble in the center, indicating it’s perfectly cooked.
Cool and Chill: Let the pie cool to room temperature on a wire rack, then refrigerate it for at least 3 hours or overnight to allow the filling to firm up completely.
Serve: Just before serving, optionally top the pie with whipped cream and garnish with lime slices or additional lime zest for a fresh presentation.

Notes

Ensure the Chin Chin is finely crushed to help the crust hold together well.
Use fresh lime juice for the best citrus flavor and balance the sweetness of the condensed milk.
The slight wobble in the filling after baking means it’s perfectly set and will firm up as it chills.
You can prepare the pie a day ahead to allow flavors to meld and chilling time is sufficient.
Serve chilled for the best texture and refreshing taste.