key lime pie popsicles
Key Lime Pie Popsicles
Perfect as printed from Fany Gerson’s Paletas
If you don’t have key limes, you can absolutely use regular limes (as I did). However, the name “lime pie” just doesn’t evoke what I wanted it to, which was the sheer lime-and-cream deliciousness the pie is known for. These popsicles, despite the sweetness from the condensed milk, are surprisingly tart. The preschooler wanted no part in them, which just meant that there were more for us, nyah-nyah.
No popsicle molds? You could any kind of tiny cup to mold them instead, but my favorite is a champagne flute for shape; you could even use those disposable plastic ones. When the mixture is halfway frozen, insert a popsicle stick and now no retro popsicle mold needs to come between you and Popsicle Week.
Makes 10 1/3-cup or 3-ounce popsicles
Approximately 4 large regular limes or
6 to 7 several key limes
1 (14-ounce) can sweetened condensed milk
1 cup half-and-half (or, 1/2 cup heavy cream + 1/2 cup milk)
Pinch of salt
3 cups coarsely crushed graham crackers or Maria cookies
Zest however many of the limes needed until you have 2 teaspoons total in the bottom of a medium bowl. Juice limes until you have 3/4 cup fresh lime juice. Add juice, condensed milk, half-and-half and salt to zest and whisk together until thoroughly combined. Pour into popsicle molds. Freeze for about 5 hours, or until completely frozen.
Dip in lukewarm water for 10 seconds to unmold each popsicle and press each side into crushed cookie crumbs, coating completely.
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