7.21.15 Key Lime Pie Popsicles
Guys, its hot out there. And all this hot, muggy, summer weather means my trusty popsicle mold is once again getting a good workout. In the heat of last summer, I used it to make all manner of frozen creations, including some pretty fantastic boozy pops. This summer, the fact that I am currently in the process of growing a tiny human has put any boozy popsicles on hold, but I’ve still been having a great time freezing up some tasty summer treats.
Case in point, this most recent batch of key lime pie pops. It’s hard for me to say no to key lime pie in any form, but frozen on a stick seems particularly appealing when the temps are skyrocketing. And I’m pleased to report that these pops taste just like the real deal, with the added benefit of not having to fire up your oven to bake it. Ice cold and refreshingly sour, it’s hard to imagine a more perfect summer cooler. Or an easier one. Truly, the hardest part about making these popsicles is the part where you have to wait for them to freeze. But it’s totally worth it. Trust me.
Key Lime Pie Popsicles
makes 10 popsicles
- 1 14 oz can sweetened condensed milk
- ¾ cup plain greek yogurt
- ¾ cup water
- ½ cup fresh lime juice (or even better, key lime juice!)
- 2 graham crackers
1. Mix together the sweetened condensed milk, yogurt, water, and lime juice and pour into your popsicle mold. Cover and freeze for about 1 hour so they are just beginning to set, then insert the popsicle sticks (this will ensure popsicle sticks stick straight into the pops, rather than floating at an angle). Freeze until firm - I like to let these set at least 8 hours if you can wait that long.
2. Finely crush graham crackers (I find that the trusty ziploc bag and rolling pin method works great for this), and pour into a shallow dish.
3. Remove popsicle mold from freezer and run hot water over the bottom of the molds for 20-30 seconds to loosen pops. Remove pops from molds and roll in crushed graham crackers to coat. Popsicles can be served immediately or individually wrapped in parchment paper and stored in the freezer for several days.
