Today in this recipe, I’ll show you how to prepare Frozen Key Lime Pie on a Stick or you can say that you will know the great recipe to make Frozen Key Lime Pie on a Stick, today. So, without wasting time let’s start:
Time To Make It
The approximate time to make the Frozen Key Lime Pie on a Stick is shown in table which is given below:
| Prep Time | Cook Time | Total Time | Servings |
| 15 minutes | 15 minutes | 30 minutes | 4 pops |
Ingredients To Make Frozen Key Lime Pie on a Stick
To make the Frozen Key Lime Pie on a Stick, the ingredients which are required to make this recipe are the following which are shown below:
For the Pie Crust:
- 3/4 cup of smashed graham crackers (four entire graham crackers!)
- One spoonful of sugar, granulated
- Two and a half teaspoons melted unsalted butter
For the Lime Curd Filling:
- Two enormous yolks from an egg
- Saturated condensed milk, 7 ounces
- One lime’s zest
- 1/3 cup of fresh or bottled key lime juice
For the Chocolate Topping:
- Twelve ounces of semi-sweet chocolate, chopped; two teaspoons of neutral oil (or, as I did, coconut oil—It worked wonderfully!)
Instructions To Make Frozen Key Lime Pie on a Stick
To make the Frozen Key Lime Pie on a Stick, these are some very important instructions that you have to follow while making it. So by following these ones you will be able to make the Frozen Key Lime Pie on a Stick and the instructions are the following which are shown below:
To make the Crust:
- Warm the oven up to 350 degrees Fahrenheit. Grease a 6″ pie pan very lightly (just a little bit with non-stick spray!) and set it aside.
- Melted butter, sugar, and cracker crumbs should all be put in a small bowl and stirred until well incorporated. Making sure to pack the crumb mixture firmly and press it up the pan’s sides, press the mixture into the prepared pie pan. After putting the pie plate on a baking sheet, bake it for nine to ten minutes, or until it becomes gold. Place aside and let the crust cool.
To make the Lime Curd Filling:
- Beat egg yolks and condensed milk with an electric handheld mixer in the body of a stand mixer or in a medium-sized bowl until light and creamy, about 3 minutes. Then, add the key lime juice and zest, and beat until well mixed. After the pie shell has cooled, pour the contents inside and freeze for a full day.
- When the pie is ready to be served, cut it into four pieces by dipping a very sharp knife into hot water. Cut a slit at the rear of each pie crust using a tiny, sharp knife, then insert the end of a wooden popsicle stick into each crust. It’s normal for some crust to crumble here, so don’t be alarmed! Re-freeze the pops for a duration of one hour.
For the Chocolate Ganache:
- In the top of a double boiler, melt the chocolate and oil at a medium-high speed. Keep the water from boiling. Always stir the chocolate. When nearly all of the chocolate has melted, remove from the fire. Off the heat, keep whisking the mixture until it’s perfectly smooth. Give it five minutes to cool.
- Holding the stick by its end, dip the creamy section of the pie pop upside down into the chocolate to coat it completely. With a spoon, rapidly flip it over and coat the crust with chocolate. Re-freeze the pie pops for a few minutes, or until the chocolate solidifies, and then proceed to serve!
- Alternatively, you may pour the chocolate around and on top of the pops with a spoon instead of dipping them in it.
Conclusion (Frozen Key Lime Pie on a Stick)
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