Key Lime Pie on a Stick
- 1 1/4 cups graham cracker crumbs
- 2/3 cup butter, melted
- 3 Tablespoons brown sugar
- 1 (14 oz) can sweetened condensed milk
- 3 egg yolks
- 1/2 cup key lime juice
- Chocolate coating:
- 1 1/2 cups milk or semi-sweet chocolate chips
- 1/3 cup vegetable oil
Adapted from thegirlwhoateeverything.com
Preheat oven to 350 degrees and line a cupcake tin with 12 (or 24 minis) paper liners.
In a medium bowl, mix the graham cracker crumbs, melted butter, and brown sugar until combined. Place 1-2 tablespoons of the mixture into each of the 12 cupcake tins. Press down firmly. I used the bottom of a 1/4 measuring cup to press the crust into the tin.
In a medium bowl, combine the sweetened condensed milk, egg yolks, and key lime juice until smooth.
Pour about 1/4 cup of the filling on top of the graham cracker crust in each tin. Bake for 15 minutes. Let pies cool for about 10 minutes and then place them in the freezer for at least 2 hours. After pies have chilled, remove the paper liners and place a popsicle stick in the center of each pie. Return pies to a cookie sheet and freeze for at least another 3-4 hours. Once pies are thoroughly frozen, dip them in melting chocolate. You can use store bough melting chocolate or make your own.
For the dipping chocolate: In a small deep bowl, melt the chocolate chips and oil in the microwave in 30 second intervals, stirring in between until melted. Dip the pies in the chocolate completely covering the pie. I found it easier to use a spoon and kind of drizzle it over the pies. Gently shake as much excess chocolate off as you can and lay the pies on the cookie sheet. Return pies to the freezer until chocolate has set up and you are ready to eat. The pies will be good in the refrigerator for at least 2 weeks if not longer. Enjoy!