Mon, 01 Sep 2014 11 Comments
This Key Lime Pie On A Stick dessert was inspired by our many trips to the Florida Keys where they sell slices of key lime pie dipped in chocolate and frozen. This homemade version is a little smaller and perfectly portioned. Don’t be intimidated. It’s way easier than you think!
You know you’re a food blogger when you decide you want to make Key Lime Pie bars and you already have everything you need. Labor Day is the official end of summer. It makes me so sad. I embrace the beach days with no schedules. I thought I would squeeze one more summer treat in before I bring on the soups and casseroles.
We’re an hour and a half from the Florida Keys and take advantage of the tropical atmosphere as often as we can. At certain gas stations along the long road down to the keys they sell slices of key lime pie, frozen, and dipped in Belgian chocolate. They are one of my favorite treats ever. I realize that not everyone is a fan of the tart key lime pie but if you are, you will appreciate this dessert.
I used this key lime juice. They sell it by the lemon and regular lime juice. You could definitely squeeze it yourself with fresh key limes but they’re not available in all areas. You could even use regular limes but it won’t be quite as potent.
Start by making your key lime pies. I started with my favorite graham cracker crust and then filled it with the easiest key lime pie filling ever – only 3 ingredients. I bake mine for 15 minutes and they were perfect. Using cupcake tins is the perfect way to make small versions of the key lime pie. I’m sure you could make an actual pie and then slice it but that seemed way too involved. You could probably get away with not using paper liners but I thought it made it easier.
After the’ve set up in the freezer for a little bit, I took off the wrapper and stuck the popsicle sticks in the center.
Place them on a cookie sheet and return them to the freezer for a couple of hours to firm up.
You can use any melting chocolate you want. I started with a tub of Baker’s melting chocolate but only had enough to dip 6. Then I used some melted chocolate chips with some oil mixed together and it yielded a really nice, thin consistency for dipping. So either way works!
Let them set up in the freezer. You can use wax paper…or not. I tried both ways and there didn’t seem to be a big difference.
Isn’t it gorgeous?
And the crust to filling ratio…perfect.
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