CHOCOLATE-DIPPED KEY LIME PIE POPS
Provided by Food Network Kitchen
Time 1h30m
Yield 10 pops
Number Of Ingredients 2
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.
BLACK AND WHITE KEY LIME CAKE POPS
Provided by Trisha Yearwood
Categories dessert
Time 3h45m
Yield 46 cake pops
Number Of Ingredients 19
Steps:
- For the cake: Preheat the oven to 350 degrees F. Line a 9-by-12-by-2-inch cake pan with parchment, then grease and flour.
- In a large mixing bowl, mix the gelatin, granulated sugar, flour, baking powder, baking soda and salt. Add the orange juice, vegetable oil, lemon juice, lemon zest, vanilla and eggs. Mix well until combined. Pour the batter into the prepared pan and bake until an inserted toothpick comes out clean, 35 to 40 minutes. Let cool in the pan for 5 minutes, then turn out onto a cooling rack to cool completely.
- For the frosting: Beat the butter and cream cheese in a medium bowl until smooth, then beat in the lime juice. Beat in the confectioners' sugar until the mixture is smooth and easy to spread.
- To form the cake pops: Break up the cake into small pieces and place in a bowl. Add the frosting and mix very well with your hands to completely distribute the frosting. Line 2 small baking pans with parchment. Roll the cake mixture into about 46 tight balls, a little smaller than Ping-Pong balls, arranging them on the prepared baking pans. Freeze the balls on the pans until firm, about 30 minutes.
- For the coating: Put about 1/4 cup of the candy melting wafers in a small-microwave safe bowl and melt according to package directions. Dip the tip of 6-inch treat sticks in the melted candy and then insert one into each cake ball. Freeze until firm, about 30 minutes.
- Melt the rest of the candy melting wafers in a large bowl. Dip the balls in the candy to coat completely, letting the excess drip off; stick the pops into two 12-by-6-inch Styrofoam block. Freeze or refrigerate the pops until set.
- Put the chocolate and coconut oil in a wide, shallow microwave-safe bowl and microwave, stirring every 30 seconds, until melted. Dip one side of the cake balls into the chocolate so that they are half white and half black. Return to the Styrofoam blocks and freeze or refrigerate until set.
CHOCOLATE DIPPED KEY LIME PIE POPS
A super easy twist on Key Lime Pie - found in Food Network magazine. Great on a hot day. Make sure to purchase a pre-frozen Key Lime Pie for this recipe as not all refrigerated pies freeze well. Cooking time is actually freezer time.
Provided by Gagoo
Categories Dessert
Time 1h45m
Yield 10 pop, 10 serving(s)
Number Of Ingredients 3
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 @ equal intervals, sticking them thru the crust and about 2" 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 in a double boiler. If you don't have a double boiler use the following method. Set a heatproof bowl on top of a deep saucepan of water & bring to boil (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 and add the remaining chopped chocolate. Puree with an immersion blender until smooth & shiny about 5 to 7 minutes. If you don't have an immersion blender you can 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 pops at least 15 minutes.
Nutrition Facts : Calories 456.5, Fat 47.5, SaturatedFat 29.4, Sodium 21.9, Carbohydrate 27.8, Fiber 15.2, Sugar 0.9, Protein 11.8
KEY LIME PIE POP RECIPE BY TASTY
Here's what you need: graham cracker, sugar, salt, butter, egg, condensed milk, lime, salt, chocolate
Provided by Rie McClenny
Categories Desserts
Yield 12 pops
Number Of Ingredients 9
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!
Nutrition Facts : Calories 342 calories, Carbohydrate 44 grams, Fat 15 grams, Fiber 1 gram, Protein 7 grams, Sugar 36 grams
More about "key lime pie pops recipes"
KEY LIME PIE POPS RECIPE - TODAY
From today.com
4.1/5 (44)Category DessertsAuthor Woman's Day
- 1. In the bowl of a food processor, pulse the graham crackers to form fine crumbs. Add the butter and pulse to combine.
- 2. In the bowl of an electric mixer, using the whisk attachment, beat the cream cheese on low speed until smooth. With the mixer running, gradually add the sweetened condensed milk, then the lime zest and juice.
- 3. Add the cream, then increase the speed until mixture is thick and soft peaks form, 3 to 4 minutes. Divide among the cups (about 5 tablespoons per cup). Top with the graham mixture and lightly press down to flatten.
- 4. Transfer the cups to a small, rimmed baking sheet and push a craft stick halfway down into each cup. Freeze until firm, at least 6 hours.
KEY LIME PIE POPS RECIPE - PILLSBURY.COM
From pillsbury.com
Servings 18Total Time 4 hrs 45 minsCategory DessertCalories 245 per serving
- Heat oven to 375°F. In medium bowl, mix condensed milk, lime juice, egg yolks, lime peel and food colors with whisk. Pour into crusts. Place on cookie sheet. Bake 10 to 12 minutes or until centers are set. Cool 15 minutes. Cover; refrigerate until chilled, at least 2 hours. Freeze until firm, about 30 minutes.
- Line cookie sheet with waxed paper. Carefully remove frozen pies from pans; cut in half. Place pies on cookie sheet. Pierce side of pie with knife; insert craft stick into side of each pie through crust and about 1 1/2 inches into filling. Freeze 1 hour or until very firm.
- In small microwavable bowl, microwave candy coating on High 1 to 2 minutes, stirring every 30 seconds, until smooth. Remove 3 or 4 pie pops from freezer at a time. Dip bottom crust and cut sides of pie pops into melted coating; tap off excess. Return dipped pops to cookie sheet. Freeze until firm, about 15 minutes. Spoon remaining melted coating into small resealable food-storage plastic bag. Cut off tiny corner of bag. Squeeze bag to pipe coating onto pies to look like lime slices. Keep pops frozen.
BEST KEY LIME PIE POPS RECIPE - HOW TO MAKE KEY …
From delish.com
5/5 (1)Total Time 6 hrs 20 minsAvailability In stock
KEY LIME PIE POPS - JOY BAUER
From joybauer.com
Estimated Reading Time 1 min
KEY LIME PIE POPS RECIPE | GOOP
From goop.com
COCONUT-KEY LIME PIE POPS RECIPE - TODAY
From today.com
KEY LIME PIE POPS | READY SET EAT
From readyseteat.com
15 SUMMER DESSERT RECIPES | POPSUGAR FOOD
From popsugar.com
J. KENJI LóPEZ-ALT LIME CRACKER PIE RECIPE REVIEW | THE KITCHN
From thekitchn.com
KEY LIME PIE ICE POPS AND SUMMER NOSTALGIA - CLASSIC CASUAL …
From classiccasualhome.com
12 ZESTY TIPS FOR MAKING THE BEST KEY LIME PIE
From thedailymeal.com
BEST-EVER KEY LIME PIE - ONCE UPON A CHEF
From onceuponachef.com
KEY LIME PIE POPSICLES - DESSERT RECIPES - SAVORY SIMPLE
From savorysimple.net
KEY LIME PIE POPS | TASTEMADE
From tastemade.com
KEY LIME PIE POPSICLES – SMITTEN KITCHEN
From smittenkitchen.com
JOEY'S INN KEY LIME PIE - RECIPE - COOKS.COM
From cooks.com
VINTAGE SOUTHERN PIE RECIPES WE STILL LOVE
From southernliving.com
EASY KEY LIME PIE - RECIPE - COOKS.COM
From cooks.com
KEY LIME PIE ICE POPS - SPLENDA®
From splenda.com
NATURALLY-SWEETENED KEY LIME PIE POPSICLES - NOURISH AND FETE
From nourish-and-fete.com
SKINNY KEY LIME PIE POPS - ONLY 1 WW POINT EACH!
From shakentogetherlife.com
CREAMY KEY LIME PIE ICE POPS RECIPE | COOKING LIGHT
From cookinglight.com
MINI KEY LIME PIE RECIPE ON FOOD52
From food52.com
BOLIS DE PAY DE LIMóN (MEXICAN KEY LIME PIE ICE POPS) RECIPE
From seriouseats.com
17 BEST FRUIT PIES - EASY FRUIT PIE RECIPES - THE PIONEER WOMAN
From thepioneerwoman.com
KEY LIME PIE MOUSSE RECIPE BY SMITH'S CHEF JEFF - FOX 13 UTAH
From fox13now.com
EASY KEY LIME PIE POPSICLES RECIPE - MAMA LIKES TO COOK
From mamalikestocook.com
COSTCO BRINGS BACK KEY LIME PIE JUST IN TIME FOR SUMMER - PARADE
From parade.com
KEY LIME PIE POPS | RECIPES | WW USA - WEIGHTWATCHERS
From weightwatchers.com
You'll also love