Key lime pie is a huge favorite at my house in the summertime, so I just knew we had to give it a try!
This is a unique way of eating pie, and it’s perfectly refreshing for those hot summer days. You could give this a try with a premade key lime pie, but we’re loving this (mostly) homemade recipe!
- 1 graham cookie pie crust
- For the lime curd filling:
- 2 large egg yolks
- 7 ounces sweetened condensed milk
- Zest of 1 lime
- 1/3 cup lime juice
- For the chocolate topping:
- 12 ounces semisweet chocolate, chopped
- 2 tablespoons coconut oil
- For the lime curd filling, in a medium-sized bowl using an hand mixer, beat the egg yolks and condensed milk until light and creamy - about 3 minutes. Next, add in the lime zest and lime juice; beat until completely combined. Pour the filling into the pie crust and place in the freezer for 24 hours.
- When ready to serve, dip a very sharp knife into hot water, then slice the pie into 4 pieces. Use a small sharp knife to make a slit in the back of the pie crust, then slide a wooden popsicle stick in the end of each crust. Place the pops back in the freezer for 1 hour.
- For the chocolate ganache, set a double boiler over medium-high heat. Do not let the water boil. Add the chocolate and stir constantly. Remove from heat when almost all of the chocolate has melted. Continue to whisk mixture off the heat until completely smooth. Let cool for 5 minutes.
- To cover the pie in chocolate, hold the stick by the end and place the pie pop upside down in the chocolate (dipping the creamy part first). Flip it quickly and use a spoon to cover the crust in chocolate. Place the pie pops back in the freezer for a few minutes, just until the chocolate sets, then serve!
- Alternately, you can skip dipping the pops into the chocolate and use a spoon to pour the chocolate over top and around.