Key Lime Pie Cake Pops

Votes: 1

Time: 1 hour 30 min.
Complexity: easily
Quantity: 10 cake pops

This unique frozen dessert can be served in place of a traditional pie on a hot summer day. Like a sundae, it combines ice cream, a delicious crust, and chocolate—all on a single stick. It's made with frozen key lime pie, a crust made of crushed cookies and filled with a creamy filling made with condensed milk and lime juice. When frozen, this filling resembles ice cream. Insert sticks into the pie, cut into pieces, dip them in melted chocolate, and serve once the icing has set.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 frozen key lime pie diameter 22 cm.
0.9 kg dark or semi-sweet chocolate, finely chopped

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Carefully remove the pie from its packaging and place it on a parchment-lined baking sheet. Place another sheet of parchment paper on top of the pie; rest your palm on top to steady the pie. Insert 10 wooden popsicle sticks into the side of the pie at even intervals, extending through the crust and about 2 inches of filling. If the crust begins to crack, pierce it with a knife first and then insert the sticks.
Cut the pie into 10 pieces, leaving a stick in the center of each triangle. Return the pie to the freezer to set thoroughly, about 1 hour.

Melt the chocolate. Pour water into a deep saucepan and bring to a boil over medium heat. Place a bowl on top (it shouldn't touch the simmering water). Once the water boils, turn off the heat and pour two-thirds of the chocolate into the bowl. Stir constantly with a silicone spatula until melted. Pour the melted chocolate into a quart-size container, such as a clean, large yogurt cup. Add the remaining chopped chocolate and beat with an immersion blender until smooth and glossy, 5-7 minutes. You can also whisk vigorously.
Line a baking sheet with heavy-duty foil (shiny side up) or plastic wrap. Working quickly, take a pie stick and dip it in the chocolate. Let the excess drip back into the glass and place the pie stick on the prepared baking sheet. Repeat with the remaining pieces. Freeze for at least 15 minutes or until ready to serve.

Categories:

recipe / Summer dishes / Cold dishes / Desserts / Ice cream cakes / Cakes / Ice cream, sorbets / Appetizers / Snacks / American cuisine