Chocolate Dipped Frozen Key Lime Pies

These Chocolate Dipped Frozen Key Lime Pies are perfect for summer. Tart, creamy and chocolatey!

Many years ago (maybe like 8 years), Bryan and I liked to watch a Food Network show, Road Tasted. It doesn’t exist any more. Back then, it was hosted by Jamie and Bobby Deen. They went around the country and tried many well-known food. The best part was that all of those food can be shipped to your home. I was crazy enough and ordered some kringles and deep dish pizzas. Both were fantastic and it was well worth it!

When the Deen brothers were in Key West, Florida, they went to Blond Giraffe for chocolate dipped frozen key lime pie on a stick. The pies looked absolutely delicious, especially with the dripping chocolate. I was totally drooling while watching. Unfortunately, the shipping cost was pricey. I didn’t order any, but I swear that I would hunt down these pies when I visit Key West. Sadly, I still haven’t been to Florida to this day. One day…

For whatever reason, I thought about these key lime pies the other day. I searched around and found this recipe from The Girl Who Ate Everything. The pies came out amazing! Instead of baking a whole full pie, these pies were small and baked in muffin pans. The filling was creamy and tart from the key lime juice. It was tasty just to eat like that. But of course, we need to go over the top. We need to dip them in melted chocolate. The chocolate crust was a really nice addition and helped to sweetened up the pie a little. Surprisingly, the crust and filling didn’t turn frozen solid in the freezer. It was easy to bite into. I like these a lot! These are great for parties, because they are good individual servings and can be made ahead. They are so fun and cute too!

No ratings yet

Chocolate Dipped Frozen Key Lime Pies

Servings: 16 people

Prep Time: 40 minutes mins

Cook Time: 18 minutes mins

Cool Time:: 4 hours hrs 20 minutes mins

Total Time: 5 hours hrs 18 minutes mins

Author: Lokness

Print Recipe Pin Recipe Leave a Review

Ingredients

 

½x1x2x

Crust:

• ▢ 1 cup graham cracker crumbs, (about 10 crackers)
• ▢ 2½ tablespoons light brown sugar
• ▢ 5 tablespoons butter, (melted)

Key Lime Pie Filling:

• ▢ 14 ounces sweetened condensed milk
• ▢ 3 arge egg yolks
• ▢ 2 teaspoons key lime or lime zest
• ▢ ½ cup key lime juice
• ▢ pinch of salt

Chocolate Coating:

• ▢ 9 ounces semi-sweet chocolate, (finely chopped)
• ▢ 3 tablespoons vegetable oil
• ▢ 16 popsicle sticks

Instructions

 

• Preheat the oven to 325˚F (165˚C). Line 2 muffin pans with 16 paper liners.
• In a medium bowl, combine the graham cracker crumbs and sugar. Add the melted butter and mix well with a fork. Place about 1 heaping tablespoon crumb mixtures into each liner. With your fingers, press the mixture down to the bottom. Press hard. Bake in the oven for 10 minutes. Remove from oven and set aside to cool to room temperature.
• In a large mixing bowl with an electric mixer fitted with a paddle attachment, beat the condensed milk and egg yolks for 5 minutes on medium speed. Mix in the zest, juice and salt until smooth. Pour about 3 tablespoons of mixture into each graham cracker crust. Bake in the oven for 7 – 8 minutes, until filling no longer jiggles.
• Line a baking sheet with parchment paper.
• Let the pies cool at room temperature for 20 minutes. Remove the pies to the prepared baking sheet, keeping the liners on. Transfer to the freezer and freeze for 2 hours. Remove the paper liners from the pies and carefully insert popsicle sticks. Place the pies back on the baking sheet. Freeze overnight.
• To make the chocolate coating, in a small deep microwave safe bowl, add the chocolate and the vegetable oil. Mix with a spoon. Microwave for 15 seconds. Stir and microwave for another 15 seconds. Repeat the process until the chocolate is just melted and smooth. Dip the pies in the chocolate until completely covered. If needed, use a spoon to drizzle over. Gently shake to remove excess chocolate. Place them back on the baking sheet. Freeze for 2 more hours. Serve without thawing.

Notes

1. I couldn’t find key limes, so I used Nellie & Joe’s Famous Key Lime Juice. It can be found all year round in most supermarkets. For the zest, I used lime zest.
2. Try to work quickly when dipping the pies into chocolate. The pies can be a bit delicate, especially in warm melted chocolate. I had two pies that fell apart during the process.
3. For storage, place the finished pies in a Ziploc bag and keep in the freezer for up to 2 weeks.

(Adapted from The Girl Who Ate Everything)

Did you make this recipe?Please consider Leaving a Review!