Key Lime Pie Pops Recipes

EASY 3-INGREDIENT KEY LIME POPSICLES

Steps:

• Combine all ingredients together in a large measuring or a mixing bowl, preferably one with a pour spout. Whisk until well combined and smooth.
• Pour the mixture into your popsicle molds and insert the popsicle sticks.
• Freeze for about 5 - 6 hours or overnight (best).
• To unmold, turn the popsicle molds sideways and run them under warm water for 5 -15 seconds.

HEALTHY KEY LIME PIE POPSICLES

Steps:

• In a blender, blend the softened yogurt, limeade, and lime zest together well until obtaining a creamy, homogeneous mixture. Fill popsicle molds halfway with blended mixture, place one tablespoon of the crumbs into each mold, and then finish by filling the molds with more of the blended mixture. Insert a popsicle stick into the center of each mold and freeze for at least 6-8 hours.
• Unmold and serve with the remaining crumbs sprinkled all around the popsicles. Enjoy!

KEY LIME PIE POP RECIPE BY TASTY

Steps:

• Combine the pie crust ingredients in a medium bowl and mix well.
• Preheat the oven to 350˚F (180˚C).
• In a paper cup-lined muffin tin, add 1 tablespoon of pie crust and press firmly with your fingers. Set aside.
• In a medium bowl, whisk egg yolks, condensed milk and a pinch of salt. Add in the lime juice and combine well.
• Scoop the filling onto the crust in the tin, about ¼ cup (30 g) each. Bake in the preheated oven for 15 minutes. Cool to room temperature. Freeze for 2 hours.
• Take out the paper liners and gently insert a wooden popsicle sticks in each pies. Freeze for 30 minutes.
• Dip frozen lime pie pop into melted chocolate. Put them on parchment paper-lined baking sheet and freeze for 15 minutes, or until the chocolate is set.
• Enjoy!

CHOCOLATE-DIPPED KEY LIME PIE POPS

Steps:

• Carefully remove the pie from the aluminum tin and place it on a parchment paper-lined baking sheet. Lay another piece of parchment paper over the pie; place your hand on top of the pie to stabilize it. Insert 10 wooden pop sticks into the side of the pie at equal intervals, sticking them through the crust and about 2 inches into the filling. (If the crust starts to crack, pierce it first with a knife before inserting the sticks.)
• Cut the pie into 10 wedges, with a stick in the middle of each wedge. Return to the freezer until rock hard, about 1 hour.
• Melt the chocolate: Bring a deep saucepan of water to a boil over medium heat. Set a heatproof bowl on top (do not let the bowl touch the water). Once the water boils, turn off the heat and add two-thirds of the chocolate to the bowl. Stir constantly with a rubber spatula until the chocolate is melted. Transfer the melted chocolate to a quart-size container, such as a clean large yogurt or takeout container. Add the remaining chopped chocolate and puree with an immersion blender until smooth and shiny, 5 to 7 minutes. (You can also stir vigorously with a whisk.)
• Line a baking sheet with heavy-duty foil (shiny side up) or plastic wrap. Working quickly, hold a wedge of pie by the stick and dip it in the chocolate. Let the excess drip off, then lay the pie pop on the prepared baking sheet. Repeat with the remaining wedges. Freeze the pops at least 15 minutes, or until ready to serve.

KEY LIME CHEESECAKE POPS RECIPE BY TASTY

Steps:

• Make the crust: Crush the graham crackers by pulsing in a food processor, or place them in a large zip-top bag and use a rolling pin to crush into fine crumbs.
• Transfer the graham cracker crumbs to a medium bowl and add the shredded coconut. Mix to combine, then add the melted butter. Stir until the mixture has the texture of wet sand.
• Grease an 11-inch (28 cm) tart pan with nonstick spray. Pour the graham cracker mixture into the pan, then use a measuring cup to press the mixture around the pan in an even layer.
• Make the filling: In a large bowl, whip the cream cheese with an electric hand mixer or fork until smooth. Add the powdered sugar, lime zest, lime juice, vanilla, and heavy cream and continue to whip until stiff peaks form.
• Spread the filling over the crust, smoothing the top with a spatula, then freeze for 30 minutes.
• Remove the cheesecake from the freezer and unmold. Insert 8 popsicle sticks through the sides of the crust, spacing evenly.
• Decorate the top of the tart with whipped cream and key lime zest.
• Freeze for 4 hours.
• Cut the tart into 8 slices and serve.
• Enjoy!

COCONUT KEY LIME ICE POPS

Steps:

• Blend avocado, coconut milk, agave nectar, lime juice, vanilla extract, and salt in a blender until smooth, about 1 minute. Pour mixture into ice pop molds and freeze until solid, 2 to 3 hours.

KEY LIME PIE CAKE POPS

Steps:

• PREPARE THE FROSTING. Create a deep hole in the middle of the frosting using a butter knife. Pour lime flavoring into the hole you created
• BAKE THE CAKE. (follow instructions on cake box)
• CRUMBLE THE CAKE USING HANDS. Once the cake is cool, transfer it to a large mixing bowl. Crumble the cake with your hands until you get a fine, consistent texture among all pieces.
• POUR THE FROSTING INTO THE CAKE. (not all of it!) The amount of frosting you add to your cake will depend on how much cake you are working with. I recommend starting with adding 1/2 of the container of frosting and testing the mixture once it is completed mixed to see if it can hold a ball shape easily using your hands. You don't want too much frosting as it will be too moist and will be difficult to dip. Use the back of a metal spoon to mix the frosting with the cake. After mixing, prepare 1-2 baking sheets (depending on how much mixture you are working with) with wax paper and place near your working area. (you will be placing your balls on the wax paper-lined cookie sheets on the next step)
• ROLL BALLS. Once your mixture is the proper consistency and can hold a ball shape easily, it is time to start rolling into balls. I use a cookie scoop to scoop the mixture, then place the scooped mixture into my hand to roll the ball. The cookie scoop keeps the balls a consistent size and make the process a bit easier. Once you create a ball, place on the wax paper-lined cookie sheet.
• CHILL CAKE BALLS. After rolling your cake balls, it is time to chill them. (this will make the dipping process much easier) You have two options at this point - freeze for about 15 minutes or refrigerate for several hours. Either way, you will want to cover your baking sheets in plastic wrap and make sure they are not frozen, but firm before you dip them.
• MICROWAVE CANDY MELTS. Once your cake balls are firm (not frozen), it is time to dip them! The first step in doing so is to place your candy melts into a deep microwavable plastic bowl (plastic doesn't get as hot as other materials, so I recommend plastic). I also recommend using all 48 oz of your candy melts to ensure a nice, deep pool of candy melt. This will make dipping easier and more seamless. For this recipe, I used 3 bags of dark green plus 1 white candy melts to create a nice lime green color. The bags of candy melts will have instructions on cooking time. It is best to mix every 30 seconds or so to avoid lumps. If you do get lumps (I certainly did in this tutorial), it's okay. Your cake pops won't be as smooth, but they will still taste delicious. The thinner your melted candies are, the better. Avoid overcooking the candy melts.
• DIP! Once your candy melts are completely melted, take a few of your cake balls out of the freezer or refrigerator to work with. (if they are in the freezer, transfer to the refrigerator) Take a lollipop stick and dip the tip of the stick roughly 1/2 inch into the melted candy. Push the lollipop stick into a cake ball, about halfway through. Dip the cake pop into the melted candy coating until it is completely covered, then remove carefully. Try not to re-dip or move your cake pop around in the melted candy. This will result in a very thick, heavy cake pop and you want to avoid that as it may fall off the stick. (if it does fall off the stick, fish it out using a spoon) You may need to use your finger to remove any drips under the cake pop. Once your cake pop is properly dipped, place in your cake pop holder and move to the next!
• EAT OR STORE. Now that you have created a ton of delicious cake pops, what is next? The obvious answer is to EAT THEM, but if you are making the pops for an upcoming party or want to save some for later you can store in an airtight container at room temperature. (if you are making this recipe using a homemade cake, you will need to refrigerate)