Key Lime Pie

I adore key lime pie. Something about the creamy tartness gets me every time.

I have made cheesecake pops in the past-- cut up pieces of my cheesecake, inserted a lollipop, and dipped each bit into chocolate. I didn't see a reason I couldn't do it to key lime pie!

In the past, I tried and I failed. I make my key lime pie in a rectangular pan without a crust and then I scoop out rounds onto parchment paper. The problem with key lime pops comes in when you try to keep the lollipop stick in the key lime pie. It tends to come right out--the key lime cream is too soft, even after freezing.

This time, I rolled the key lime scoops in crushed up graham crackers and put them back in the freezer to see if they'd harden up. Didn't seem to help. For this recipe, I added a bit of gelatin hoping it would help sturdy up the key lime cream, but it didn't help. I'd like to be able to figure out how to sturdy up key lime cream so I can make some yummy chocolate dipped pops! Perhaps I should mix key lime pie with a bit of cake crumbles so it sticks together?

Either way---enjoy a delicious piece of key lime pie!

Key Lime Pie

2 egg yolks

2 14oz cans sweetened condensed milk

3/4 cup key lime juice

1/2 cup cream

a graham cracker crust or your own homemade crust (precooked)

beat yolks.

add cond. milk

add key lime juice.

add cream.

Bake at 350 for about 10 minutes. cool completely and refrigerate.

It's so simple!

I shall continue my trial and error key lime pops.