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Key Lime Pie Pop

by Rie McClenny


for 12 pops

Pie Crust

  • 1 cup graham cracker, finely crushed
  • 2 tablespoons sugar
  • salt, a pinch of salt
  • 2 tablespoons butter, melted


  • 3 egg yolks
  • 14 oz condensed milk
  • 8 limes, juiced
  • salt, a pinch
  • 2 cups chocolate, melted


  1. Preheat the oven to 350˚F (180˚C).
  2. Combine the pie crust ingredients in a medium bowl and mix well.
  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 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!
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