The Missing Lokness

Easy Everyday Recipes

Chocolate Dipped Frozen Key Lime Pies

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Chocolate Dipped Frozen Key Lime Pies 3| The Missing Lokness

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!

Chocolate Dipped Frozen Key Lime Pies 2| The Missing Lokness

Chocolate Dipped Frozen Key Lime Pies 1| The Missing Lokness

Chocolate Dipped Frozen Key Lime Pies

16 small pies

Ingredients:

Crust:

–   1 cup graham cracker crumbs (about 10 crackers)

–   2½ tablespoons golden brown sugar

–   5 tablespoons butter (melted)

Key Lime Pie Filling:

–   14 ounces sweetened condensed milk

–   3 large 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

–   popsicle sticks

Directions:

  1. Preheat the oven to 325˚F (165˚C). Line 2 muffin pans with 16 paper liners.
  2. 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.
  3. 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.
  4. Line a baking sheet with parchment paper.
  5. 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.
  6. 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.

Tips:

  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)

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Comments

  2. I don’t watch Food Network anymore, but when I did I so remember seeing that show!! I think it was one of their first episodes! Anyway, these look so delicious – I will be making these very soon, I can tell.
    And I’ve seen key limes on my past few trips to the market, but I’m really interested in the key lime juice you mentioned above – I can’t wait to see if I can find it!

    Reply

    • Just like you, I don’t watch Food Network any more. It is sad that they focus more on reality shows nowadays. But yea, Road Tasted was a great show!

      It is painful to get 1/2 cup of juice out of tiny key lime pies. It is much easier to use bottle juice. Hope you can find one.

      Reply

  10. These look SO awesome! They would be great for an end of the summer party! Love the combo of chocolate and lime, who would’ve thought? Definitely giving this a go! Thanks so much for sharing it! 🙂

    Reply

    • Thanks so much Nagi. These are fun summer treats! I’m glad that we are slowly getting into Fall. It has been too hot this year. Enjoy your summer! 🙂

      Reply

    • Thank you! Yes, these are great for party. They are individual serving and easy to serve. Most importantly, these are made ahead dessert. No stress and panic during a party. 😉

      Reply

  18. Just like everything else, you made these perfectly! I am drooling! Since it’s so hot here and because they look so delicious, I wish I had a few of these to whip out from the freezer for dessert tonight.

    Reply

    • Thank so much for your kind words, Monica! If you are into tart dessert, you gotta try these. Make them and keep them in the freezer. Eat them whenever you want.

      Reply

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