Enjoy mini key lime pies, graham cracker crust and all, dipped in chocolate on a stick.
12 pie pops
1 cup graham cracker crumbs
5 tablespoons butter, melted
2 tablespoons sugar
1 tablespoon cinnamon
1 (14-ounce) can sweetened condensed milk
3 egg yolks
1/2 cup lime juice
1 teaspoon lime zest
12 ounces dark chocolate
1/3 cup coconut oil
For the crust: Preheat oven to 350 degrees.
Add 12 cupcake liners to a muffin pan. In a medium-sized bowl, add graham cracker crumbs, butter, sugar and cinnamon. Stir to combine. Scoop graham cracker mixture into liners, filling them one-fourth of the way then pressing down into a flat layer.
For the filling: In a large measuring cup, add condensed milk, egg yolks, lime juice and zest. Mix until fully combined. Pour filling on top of crusts, filling them another fourth of the way.
Bake for 10 to 12 minutes until set. Remove and let cool. Freeze for 2 hours. Remove from liners, and insert a popsicle stick into each.
For the chocolate: In a bowl over a double boiler, heat chocolate and coconut oil. Slowly stir until completely melted. Remove from heat.
Dip pies into chocolate, then place flat on a parchment-lined baking sheet. Freeze until chocolate is set.