Key Lime Pie Pops

These citrusy, frozen pops are a creative and refreshing dessert treat that puts a new twist on the traditional baked key lime pie.

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  • prep time 30 min
  • total time 4 hr 45 min
  • ingredients 9
  • servings 18
 

Ingredients

1
can (14 oz) sweetened condensed milk (not evaporated)
1/2
cup bottled or fresh Key lime or regular lime juice
3
egg yolks
1
teaspoon grated lime peel
10
drops yellow food color
8
drops green food color
9
single-serve graham cracker crusts (from two 4-oz packages)
18
craft sticks (flat wooden sticks with round ends)
12
oz vanilla-flavored candy coating (almond bark)

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LOCATION

Steps

  • 1 Heat oven to 375°F. In medium bowl, mix condensed milk, lime juice, egg yolks, lime peel and food colors with whisk. Pour into crusts. Place on cookie sheet. Bake 10 to 12 minutes or until centers are set. Cool 15 minutes. Cover; refrigerate until chilled, at least 2 hours. Freeze until firm, about 30 minutes.
  • 2 Line cookie sheet with waxed paper. Carefully remove frozen pies from pans; cut in half. Place pies on cookie sheet. Pierce side of pie with knife; insert craft stick into side of each pie through crust and about 1 1/2 inches into filling. Freeze 1 hour or until very firm.
  • 3 In small microwavable bowl, microwave candy coating on High 1 to 2 minutes, stirring every 30 seconds, until smooth. Remove 3 or 4 pie pops from freezer at a time. Dip bottom crust and cut sides of pie pops into melted coating; tap off excess. Return dipped pops to cookie sheet. Freeze until firm, about 15 minutes. Spoon remaining melted coating into small resealable food-storage plastic bag. Cut off tiny corner of bag. Squeeze bag to pipe coating onto pies to look like lime slices. Keep pops frozen.
  • 1 Heat oven to 375°F. In medium bowl, mix condensed milk, lime juice, egg yolks, lime peel and food colors with whisk. Pour into crusts. Place on cookie sheet. Bake 10 to 12 minutes or until centers are set. Cool 15 minutes. Cover; refrigerate until chilled, at least 2 hours. Freeze until firm, about 30 minutes.
  • 2 Line cookie sheet with waxed paper. Carefully remove frozen pies from pans; cut in half. Place pies on cookie sheet. Pierce side of pie with knife; insert craft stick into side of each pie through crust and about 1 1/2 inches into filling. Freeze 1 hour or until very firm.
  • 3 In small microwavable bowl, microwave candy coating on High 1 to 2 minutes, stirring every 30 seconds, until smooth. Remove 3 or 4 pie pops from freezer at a time. Dip bottom crust and cut sides of pie pops into melted coating; tap off excess. Return dipped pops to cookie sheet. Freeze until firm, about 15 minutes. Spoon remaining melted coating into small resealable food-storage plastic bag. Cut off tiny corner of bag. Squeeze bag to pipe coating onto pies to look like lime slices. Keep pops frozen.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
245
,
% Daily Value
Total Fat
10g
10%
(Saturated Fat
6g,
6%
),
Sodium
87mg
87%;
Total Carbohydrate
36g
36%
(Dietary Fiber
0g
0%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Starch; 2 Other Carbohydrate; 2 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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