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Key Lime Pie Popsicles

Who doesn't love key lime pie? Tart, but sweet, utterly rich and a most delightful way to end a summer meal. This popsicle version is pretty cool and now that we have tried it, it may be our new favorite way to capture the taste of the Keys and Miami on a stick. Because everything is better on a stick. And the fact that this dessert requires no heat, no oven, no nothing other than zesting, squeezing and stirring makes it that much more of a great way to beat the heat.

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings 10 popsicles (1/3 cup each)
Author The Cowgirl Gourmet slightly adapted the recipe from smitten kitchen

Ingredients

  • 2 teaspoons lime zest
  • 3/4 cup fresh key lime juice approximately 24 key limes, rinsed (you can use regular limes, but I highly recommend purchasing a 2 pound bag of key limes--and then make some margaritas with the leftover key limes)
  • 1 14-ounce can sweetened condensed milk
  • 1 cup organic half and half
  • Pinch of salt
  • Finely crushed graham crackers I crushed gluten-free graham crackers by kinnikinnick

Instructions

  1. Before you do anything, zest the key limes into a big bowl until you get 2 teaspoons. I used about 6-8 key limes.
  2. Now cut the key limes in half and squeeze the juice into a bowl or a large measuring cup until you get 3/4 cup.
  3. Using a sieve, pour the lime juice into the bowl with the zest, catching any small seeds that may have slipped in. Pour in the condensed milk, add the half and half and the pinch of salt.
  4. Whisk well to incorporate everything together. Taste to make sure it is as good as you thought it would be.
  5. Pour into the popsicle molds and freeze for 5 hours or until completely frozen. (My popsicle molds are a set of six, so I refrigerated the remaining mixture and made more popsicles as we ate them...which did not take long.)
  6. Dip each popsicle mold into warm water for 10 seconds to help free it from the mold and then press each side into finely crushed graham crackers (which mine are not), coating completely.