Key Lime Pie Pop

Key Lime Pie Pop.

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Here is what you’ll need!

Makes 12 pops


Pie Crust
1 cup Graham crackers, finely crushed
2 tablespoons sugar
A pinch of salt
2 tablespoons melted butter

3 egg yolks
14 ounces condensed milk
8 Limes or ½ cup lime juice
A pinch of salt

2 cups melted chocolate

Preheat the oven to 350˚F/180˚C.
Combine the pie crust ingredients in a medium bowl and mix well.
In a paper cup-lined muffin tin, add 1 tablespoon of pie crust and press firmly with your fingers. Set aside.
In a medium bowl, whisk egg yolks, condensed milk and a pinch of salt. Add in the lime juice and combine well.
Scoop the filling onto the crust in the tin, about ¼ cup each. Bake in the preheated oven for 15 minutes. Cool to room temperature. Freeze for 2 hours.
Take out the paper liners and gently insert a wooden popsicle sticks in each pies. Freeze for 30 minutes.
Dip frozen lime pie pop into melted chocolate. Put them on parchment paper-lined baking sheet and freeze for 15 minutes, or until the chocolate is set.

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