Serves 12
45 min
Key Lime Pie On A Stick
Recipe GLPR4f803caa11fae7
These frozen key lime pie pops deliver a bright, tangy citrus custard filling on a graham cracker crust, finished with a chocolatey coating. A perfect frozen treat that combines the classic flavors of key lime pie in an easy-to-eat, handheld form.
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Ingredients
1 1/4 cups graham cracker crumbs
2/3 cup butter, melted
3 tablespoons brown sugar
1 (14 oz) can sweetened condensed milk
3 egg yolks
1/2 cup key lime juice
1 1/2 cups semi-sweet chocolate chips
1/3 cup vegetable oil
Directions
Preheat your oven to 350°F. Line a 12-cup muffin tin with paper liners.
In a medium bowl, combine the graham cracker crumbs, melted butter, and brown sugar, stirring until the mixture holds together. Divide the mixture evenly among the 12 muffin cups, placing about 1–2 tablespoons in each. Press firmly into the bottom of each cup to form a compact crust.
In another medium bowl, whisk together the sweetened condensed milk, egg yolks, and key lime juice until smooth and well blended.
Pour approximately 1/4 cup of the key lime filling over each graham cracker crust.
Bake for 15 minutes until the filling is just set. Remove from the oven and allow to cool to room temperature, about 10 minutes.
Transfer the muffin tin to the freezer and freeze for at least 2 hours until fully firm.
Once frozen, carefully remove each pie from its paper liner. Insert a popsicle stick firmly into the center of each pie. Place the pies back on a parchment-lined baking sheet and freeze for an additional 3–4 hours until completely solid.
To make the chocolate coating, combine the semi-sweet chocolate chips and vegetable oil in a small microwave-safe bowl. Microwave in 30-second intervals, stirring between each interval, until completely melted and smooth.
Remove the pies from the freezer. Dip each frozen pie into the melted chocolate to coat completely, or drizzle the chocolate over each pie using a spoon. Gently shake off any excess chocolate and return the pies to the baking sheet.
Return the chocolate-coated pies to the freezer until the chocolate coating is fully set. Serve directly from the freezer. Store in an airtight container in the freezer for up to 2 weeks or longer.
