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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)



  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!




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