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Key Lime Pie Pop

by Rie McClenny featured in Cake Pops 4 Ways


for 12 pops

Pie Crust

  • 1 cup
    graham cracker, finely crushed (85 g)
  • 2 tablespoons
  • 1 pinch salt
  • 2 tablespoons
    butter, melted


  • 3 yolks egg
  • 14 oz
    condensed milk (400 g)
  • ½ cup
    lime, juiced (120 mL)
  • 1 pinch salt
  • 2 cups
    chocolate, melted (455 g)
    Calories 325
    Fat 14g
    Carbs 41g
    Fiber 1g
    Sugar 34g
    Protein 7g

Estimated values based on one serving size.



  1. Combine the pie crust ingredients in a medium bowl and mix well.
  2. Preheat the oven to 350˚F (180˚C).
  3. In a paper cup-lined muffin tin, add 1 tablespoon of pie crust and press firmly with your fingers. Set aside.
  4. In a medium bowl, whisk egg yolks, condensed milk and a pinch of salt. Add in the lime juice and combine well.
  5. Scoop the filling onto the crust in the tin, about ¼ cup (30 g) each. Bake in the preheated oven for 15 minutes. Cool to room temperature. Freeze for 2 hours.
  6. Take out the paper liners and gently insert a wooden popsicle sticks in each pies. Freeze for 30 minutes.
  7. 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.
  8. Enjoy!