Key Lime Pie on a Stick Recipe
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs (about 10 full sheets)
- 2 tbsp sugar
- 5 tbsp unsalted butter, melted
For the Filling:
- 4 large egg yolks
- 1 can (14 oz) sweetened condensed milk
- ½ cup fresh key lime juice (from about 12-15 key limes)
- 1 tsp key lime zest
For the Coating:
- 2 cups semi-sweet or dark chocolate chips
- 2 tbsp coconut oil (optional, for smoother coating)
For Assembly:
- Popsicle sticks
- Whipped cream (optional, for garnish)
- Extra lime zest or graham cracker crumbs (optional, for decoration)
Instructions:
1. Prepare the Crust:
- Preheat your oven to 350°F (175°C) and line an 8×8-inch square baking pan with parchment paper or aluminum foil, leaving some overhang for easy removal.
- In a medium bowl, combine the graham cracker crumbs and sugar. Pour in the melted butter and stir until the crumbs are fully coated and resemble wet sand.
- Press the mixture evenly into the bottom of the prepared pan, forming a compact layer. Bake the crust for about 10 minutes, until it is lightly golden and firm. Set it aside to cool while you prepare the filling.
2. Make the Key Lime Filling:
- In a large bowl, whisk the egg yolks until they are slightly thickened and pale in color. Add in the sweetened condensed milk and whisk until fully combined.
- Slowly add the key lime juice and zest, continuing to whisk until the mixture is smooth and slightly thickened.
- Pour the filling over the cooled crust and spread it out evenly using a spatula.
3. Bake the Pie:
- Bake the key lime pie for 15-18 minutes, until the filling is just set but still has a slight jiggle in the center.
- Once baked, remove the pie from the oven and let it cool at room temperature for about 30 minutes. Then, place it in the refrigerator to chill completely for at least 3-4 hours (overnight is best) to allow the filling to set firmly.
4. Cut and Insert Sticks:
- Once the pie is fully chilled and firm, carefully remove it from the pan using the overhanging parchment paper or foil.
- Using a sharp knife, cut the pie into rectangular bars or squares, depending on your desired size. Aim for pieces that are about 2 inches wide and 4 inches long to make them easy to eat on a stick.
- Gently insert a popsicle stick into the bottom center of each bar, pressing about halfway into the pie without going all the way through. Be sure to handle the bars carefully to avoid cracking the crust.
5. Freeze the Bars:
- Place the pie bars on a baking sheet lined with parchment paper and freeze them for at least 2 hours, or until they are completely firm. Freezing ensures that they hold their shape when dipped in chocolate.
6. Melt the Chocolate:
- In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until the chocolate is fully melted and smooth. If you prefer a thicker chocolate coating, you can skip the coconut oil, but it helps create a smoother, thinner shell.
- Alternatively, you can melt the chocolate using a double boiler method by placing a heatproof bowl over a pot of simmering water, stirring the chocolate until melted.
7. Dip the Frozen Bars:
- Working quickly, dip each frozen key lime pie bar into the melted chocolate, ensuring that the entire bar is coated. Use a spoon to help cover any spots the chocolate might miss.
- Hold the bar over the bowl to let any excess chocolate drip off. You can gently tap the stick on the side of the bowl to encourage this.
- Place the dipped bars back on the parchment-lined baking sheet and return them to the freezer for about 15 minutes, or until the chocolate has hardened.
8. Garnish and Serve:
- Once the chocolate has fully set, you can garnish the bars with whipped cream, extra lime zest, or a sprinkling of graham cracker crumbs for added texture and flavor.
- Serve the key lime pie bars straight from the freezer for a refreshing, sweet treat!
Tips for Success:
- Key Limes vs. Regular Limes: Authentic key limes offer a more tart and aromatic flavor, but if you can’t find them, regular limes or bottled key lime juice are good substitutes.
- Make Ahead: These pie bars can be made ahead of time and stored in the freezer for up to a week. Simply dip them in chocolate the day you plan to serve them.
- Chocolate Coating Variations: For a fun twist, you can use white chocolate, milk chocolate, or even add a drizzle of contrasting chocolate on top after dipping.
- Firming the Bars: Freezing the bars before dipping them in chocolate is crucial to keep the filling from falling apart. Be sure to freeze them long enough so they hold their shape during dipping.
Serving Suggestions:
Key Lime Pie on a Stick is a fantastic dessert option for summer parties, picnics, or casual gatherings. Pair it with fresh tropical fruits, a scoop of vanilla ice cream, or a cool lemonade to enhance the experience.
Storage:
Store the leftover bars in an airtight container in the freezer for up to one week.