Everything tastes better when it’s coated in chocolate even pie! Skip the store bought version and get your hands (and apron) messy assembling this version that is a perfect treat for a sunny Sunday afternoon. Before you scroll down to the recipe or open a new tab to Google what a key lime is, let us explain the difference. Key limes are the smaller and seedier version of regular limes. You’ve probably bought both and thought that the difference is the size but key limes are loved for their stronger acidity and aroma. They are harder to juice than regular limes so they aren’t the best for cocktails but they are perfect for this tangy and sweet pie!
Now that you know what key limes are and you know which ones to pick in the store, let’s get baking!
For the Pie Crust:
- 4 graham crackers/large biscuits, crushed into crumbs
- 1 tablespoon granulated sugar
- 2 1/2 tablespoons unsalted butter, melted
For the Lime Curd Filling:
- 2 large egg yolks
- 200mL sweetened condensed milk
- Zest of 1 lime
- 1/3 cup key lime juice, freshly squeezed
For the Chocolate Topping:
- 340g semi-sweet chocolate, chopped
- 2 tablespoons coconut oil (or any other oil)
To make the Crust:
- Preheat the oven to 180˚C. Lightly grease a 6-inch pie pan; set aside.
- In a small bowl combine the cracker crumbs, sugar, and melted butter; stir until evenly combined.
- Press the crumb mixture into the prepared pie pan, taking care to pack it in tightly and press it up the sides of the pan. You can use a measuring cup or any utensil with a flat base help press the mixture.
- Place the pie pan on a baking sheet and bake for 9-10 minutes, or until golden brown.
- Set aside and allow crust to cool.
To make the Lime Curd Filling:
- In a medium-sized bowl using an electric handheld mixer, beat the egg yolks and condensed milk until light and creamy; about 3 minutes.
- Add in the lime zest and key lime juice; beat until completely combined.
- Pour the filling into the cooled pie crust and place in the freezer for 24 hours.
- When ready to serve, dip a very sharp knife into hot water, then slice the pie into 4 pieces.
- Use a small sharp knife to make a slit in the back of the pie crust, then slide a wooden popsicle stick in the end of each crust (Don’t worry if a little bit of the crust crumbles as you do this!)
- Place the popsicles back in the freezer for 1 hour.
For the Chocolate Ganache:
- Melt the chocolate and oil in the top of a double boiler over medium-high speed. Stir the chocolate constantly.
- Remove from heat when almost all of the chocolate has melted. Continue to whisk mixture off the heat until completely smooth. Let cool for 5 minutes.
How to coat the popsicles in chocolate:
- Hold the stick by the end and place the pie pop upside down in the chocolate (dipping the creamy part first).
- Flip it quickly and use a spoon to cover the crust in chocolate.
- Place the popsicles back in the freezer for a few minutes, just until the chocolate sets, then serve!
- Alternately, you can skip dipping the pops into the chocolate and use a spoon to pour the chocolate over top and around.