Key Lime Pie On A Stick
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 as well as these Coconut Lime Swig Cookies.
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.
Key Lime Pie On A Stick
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
- 1 1/4 cups graham cracker crumbs
- 1/3 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 milk or semi-sweet chocolate chips
- 1/3 cup vegetable oil
- Preheat oven to 350 degrees and line a cupcake tin with 12 paper liners.
- In a medium bowl, mix the graham cracker crumbs, melted butter, and brown sugar until combined. Place 1-2 tablespoons of the mixture into each of the 12 cupcake tins. Press down firmly. I used the bottom of a 1/4 measuring cup to press the crust into the tin.
- In a medium bowl, combine the sweetened condensed milk, egg yolks, and key lime juice until smooth.
- Pour about 1/4 cup of the filling on top of the graham cracker crust in each tin. Bake for 15 minutes. Let pies cool for about 10 minutes and then place them in the freezer for at least 2 hours. After pies have chilled, remove the paper liners and place a popsicle stick in the center of each pie. Return pies to a cookie sheet and freeze for at least another 3-4 hours. Once pies are thoroughly frozen, dip them in melting chocolate. You can use store bough melting chocolate or make your own.
- For the dipping chocolate: In a small deep bowl, melt the chocolate chips and oil in the microwave in 30 second intervals, stirring in between until melted. Dip the pies in the chocolate completely covering the pie. I found it easier to use a spoon and kind of drizzle it over the pies. Gently shake as much excess chocolate off as you can and lay the pies on the cookie sheet. Return pies to the freezer until chocolate has set up and you are ready to eat. The pies will be good in the refrigerator for at least 2 weeks if not longer. Enjoy!
Source: Crust and chocolate by me, filling base from the back of the Nellie and Joe's Key Lime Pie Juice bottle.