• June 2009
    S M T W T F S
  • Archives

  • Categories

You Want Pies With That?: Frozen Key Lime Pie on-a-stick, dipped in Chocolate

No fork needed ... Frozen Key Lime Pie on-a-stick, dipped in chocolate.

No fork needed ... Frozen Key Lime Pie on-a-stick, dipped in chocolate.

OUR HOSTESS: Ellen at Kittymama is our hostess this month and she is taking us all down that nostalgic path with Childhood Memory Pies!

OUR YOU WANT PIES WITH THAT CHALLENGEChildhood Memory Pie: Bake a pie or tart that is inspired by a favorite childhood memory. Maybe you spent a summer vacation in Maine so it’s a blueberry pie; or your grandmother always baked lemon meringue, or you remember your first taste of apple pie ever. Tell us a little story that will help us walk down memory lane with you and relive some happy childhood memories

When I think of our Florida Keys vacations  … I remember feeling totally separated from the rest of the world.  The islands stretch 100 miles away from the mainland. 
I remember everything felt and smelled “tropical”.


I don’t remember exactly when it started appearing on a stick, dipped in chocolate, but it didn’t take my family long to make the switch from fork to stick.  Over the years, I have used many different recipes, but I am sharing with you my “current favorite”.  It is a frozen key lime recipe by Nora Ephron.  This recipe has been adapted with an extra step that brings the eggs to the proper temperature rather then using them uncooked.

Sugar Cone Crust:    Rather than the usual graham cracker crust I like to use a sugar cone crust.   A standard size box typically has 12 cones.  Finely grind all 12 sugar cones in a food processor.  Place the crumbs in a bowl and add 6-7  tablespoons of melted butter, stirring until combined.  Press the crumbs onto the bottom of your 9 inch disposable pan and up the sides about 1 and 1/2 inches.   Place in the freezer while you are making the filling.

Frozen Key Lime Pie
Serves 8   (In my world it only serves 6)

6  large egg yolks
1  cup freshly squeezed lime juice   (I use fresh key limes when they are available. 
                                                         One pound of key limes yields about 3/4 cup of juice.
                                                         To “maximize the juice potential” microwave the limes
                                                          for about 45 seconds and roll them on the counter
                                                          prior to juicing.)
2  cans (14 ounces each) sweetened condensed milk
1  Tablespoon finely grated Key Lime zest

Making the pie filling:     In a large heatproof bowl, whisk the yolks and lime juice together.  (I like to beat the egg yolks until they begin to increase in volume and then add the lime juice and whisk until combined.)   Place the bowl over a saucepan of simmering water, and cook  (keep whisking the whole time) until the mixture is foamy and smooth looking and reaches 160 degrees on an instant read thermometer.  Remove the bowl from the heat and whisk in the 2 cans of sweetened condensed milk and the key lime zest until well combined.

Remove the sugar cone pie crust from the freezer and pour in the filling.  Using a rubber spatula, smooth the top.  Place in the freezer. 

DEBBIE’S METHOD FOR ADDING STICKS:  Now is when you have to make the really important decision … does your pie serve 6 or 8!    After approximately 50 minutes in the freezer remove the pie and with a knife, gently score the top of the pie to indicate where your cutting lines will be.  These lines will help you determine the placement of your “sticks”.  You will be using a sharp knife to cut slits, the width of your sticks, in the outside of your disposable foil pan.  You will need to determine midway up the pie from the bottom and the middle of each piece of pie.  (This is where you will use the score marks you made on the top of the pie filling.)  Once you have made the slit in the foil pan, slowly insert a stick.  You are trying to position the stick to as close to the center of each piece of pie as possible.  The better you are at finding the center … the sturdier your finished product will be.  When you have finished inserting the sticks, cover the pie and return to the freezer.  I leave it in the freezer overnight.

"Sticks have been inserted thru the foil pan into the semi-frozen pie.

"Sticks" have been inserted thru the foil pan into the semi-frozen pie.

DEBBIE’S METHOD FOR UNMOLDING PIE:   With scissors, snip from the top of your tin, down towards each stick.  Next carefully peel the foil pan away from the pie.  This will release the pie from the pan.  Use a sharp knife and cut your pie into pieces.  Each piece will have a stick handle!  The pie will not be difficult to cut as it has a frozen, chewy-candy-like consistency.  Return the pie slices to the freezer until you are ready to dip in chocolate.

The pie has been released from the foil pan and is ready to slice.

The pie has been released from the foil pan and is ready to slice.

 DIPPING THE FROZEN KEY LIME PIE:    In a heatproof bowl, over simmering water, I melted milk chocolate chips.  (Use your favorite chocolate.)    Dip each piece in chocolate, place on a parchment paper lined sheet pan and return to the freezer.  Once the chocolate has set you can wrap each individual piece.

Enjoy pie on a stick!

Enjoy pie on a stick!


14 Responses

  1. I dunno about chocolate & citrus but I sure would try those! They look delicious!

  2. That looks yummy! I’ve never heard of doing that before. The pictures make it look pretty easy too. I’m going to try it!

  3. That is some serious deliciosness.

  4. This sounds awesome. Thanks for the tips and tutorial on how to do it so easily. I’m surely gonna give this one a try.

  5. Looking at these reminded me of when I used to work at an ice cream store, and I would have to dip soft-serve cones into the chocolate shell…I was always terrified I would drop the whole thing in there! It looks like you didn’t have that sort of trouble though, I should get over my fear and try this!

  6. OMG is all i can say!! 🙂

  7. wow wow WOW — that looks amazing!!

  8. This is pure genius on a stick! I think I’m in key lime pie heaven!

  9. Mmm- think of the possiblities! Cheese cake, chocolate mousse…

    Thanks for the great idea and the wonderful tutorial.

  10. Thank you so much for putting this on line! My husband told me the other day when we were on vacation that he loved Key Lime…I had no idea he did.But I remember seeing frozen choco key lime on foodnetworkthat he liked. After searching their site for a while I came up with nothing. Thanks for adding this. I can’t wait to make it and see his face light up 🙂

  11. I tried that when I was in key west fl. It is truly awesome I love it. I’m going to try and make it for thanksgiving.I have been wanting it for a while so I’m glad I found out that the way I was thinking how they made it was the way that is shown in the recipe.Thanks for putting this up.

  12. Debbie – OMG – this was so good. Even better than what I remember in Key West. Making some more tonight as Christmas treats for friends/family. Thank you so much for sharing!

  13. Recently a vacation Cruise took me to Key West where I tried this K lime pie on a stick . It was sooo delicious. I decided that once I returned home, I was going to search for the recipe. Actually , I feared not finding it.
    I thank my lucky stars that Debbie was generous enough to share it. Now, I can’t wait to make it. It was absolutely divine and is currently a competitor for my usual favorite dessert, Creme Brulee !!!!

  14. Thank you so much for this recipe – I lived in the keys for 20 years and choc cover key lime pie was my kids favorite treat. I can’t wait to make this for them – however, today I’m making them for ME.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: