Ingredients
3/4 c. graham cracker crumbs
1 tbsp. granulated sugar
2 tbsp. unsalted butter
2 large egg yolks
7 oz. sweetened condensed milk
Zest of 1 lime
c. bottled Key lime juice
12 oz. semisweet chocolate chips
2 tbsp. neutral oil
Preparation
Step 1To Make the Crust: Preheat the oven to 350 degrees F, and have a 6-inch pie pan ready.Step 2In a small bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until evenly moist. Press the crumbs into the pie pan, taking care to pack it tightly and up the sides of the pan. Bake on a sheet pan for 10 minutes, then let cool.Step 3To Make the Lime Curd Filling: In a medium-size bowl, using an electric mixer on medium speed, beat the egg yolks and condensed milk until light and airy, about 3 minutes. The mixture will be pale in color, and slightly foamy. Next, add the lime zest and Key lime juice and beat until combined. Pour into the piecrust, and freeze overnight.Step 4Before serving, dip a sharp knife in hot water, and slice the pie into four mini pieces. Insert a stick in each crust end, and place back in the freezer.Step 5To Make the Topping: Melt the chocolate and oil in the top of a double boiler over medium heat. Do not let the water boil, and stir the chocolate constantly. Remove it (carefully!) from the stove just before all of the chips melt. Stir to melt everything.Step 6To dip each pie piece, hold it by the stick end, and place the pie upside down in the chocolate (in other words, dip the creamy part first). Flip it quickly, and use a spoon to cover the crust in chocolate. You don’t have to cover the entire slice in chocolate — a little crust peeking out is good. Place the pie pops back in the freezer for a few minute to firm up, and then serve!
From: Dessert for Two © 2015 by Christina Lane Buy the book You don’t have to cover the entire slice in chocolate — a little crust peeking out is good. Place the pie pops back in the freezer for a few minute to firm up, and then serve!
