Key Lime Pie Pops

It’s almost Shavuos! Shavuos, with cheesecake, flowers, more cheese-things and lazy days. Also, Shavuos with heat. So. Much. Heat!
Although Shavuos is one of my favorite holidays, the weather doesn’t usually cooperate. And by that I mean: it’s unbearably, record-bustingly hot. It’s almost as if the entire month is filled with tauntingly gorgeous weather, and then suddenly, the days of Shavuos turn into some crazy heatwave.
No matter! Rather than trying to comprehend it all, I take solace in things like ice cream, ice cubes and ice pops. Cold and colder is the way to go!
These ice pops, in particular are really trending in my house right now. They’re wonderfully creamy, in a way that ice pops usually aren’t, thanks to sweetened condensed milk, and their flavor is sublime: tart, tropical, and sweetly refreshing. I love that these are dairy, which is perfect for Shavuos, and the fact that they’re so simple to make doesn’t hurt either: unlike attention seeking cheesecakes, ice pops need only a quick stint in the freezer before they’re ready to be devoured.
Drizzled with a chocolate magic shell (it hardens as soon as it comes into contact with anything cold!) and sprinkled with crushed graham crackers, these ice pops are like the frozen, portable version of a key lime pie.
Serve these for dessert or for breakfast or for dinner; whatever you do, just know you’ll need to make more. They’re that good. And that simple! And that refreshing.
So go get your freezer on- and don’t forget to check back here for more Shavuos recipes! I can’t wait to share the things I’m making.

Key Lime Pie Pops

Yield: around 6 popsicles

Why I love this recipe: these pops retain the refreshingly tart flavor that key lime pie is known for- in a frozen format. Fun graham cracker crumbs replace the tart crust, condensed milk ensures that these are creamy and sweet, and the chocolate magic shell (which is foolproof and extremely versatile- save extras for ice cream!) adds a hint of decadence and coconut flavor to these tropical pops.

For the ice pops: 

  • 3 large limes or 5 key limes
  • 1 cup sweetened condensed milk (I use Baker’s Choice)
  • scant 2/3 cup whole milk
  • 1/8 teaspoon sea salt
  • 2 drops green food coloring, optional

For the chocolate magic shell + crumble topping:

  • 5 ounces dark chocolate
  • 2 tablespoons coconut oil
  • 1/2 cup crushed graham crackers
  1. Juice limes: heat the limes for 30 seconds in a microwave. This makes them more pliable and the juice releases easily. Cut them in half and juice them. If you don’t have a microwave, simply roll the limes beneath the palm of your hand for 30 seconds, to achieve the same effect. Juice.
  2. In a bowl, add juice, milk, (food coloring, if using) condensed milk, and salt together, and whisk until thoroughly combined.
  3. Pour into popsicle molds. Freeze for about 45 minutes, inserting popsicle sticks once they’re able to stand up. Then, freeze for another 4 hours.
  4. Make the chocolate magic shell: break up the chocolate in a bowl. Cover the chocolate with boiling water for one minute. Then, pour off all but 1 tablespoon of the hot water, mixing to combine it with the chocolate, which will melt smoothly.
  5. Add the coconut oil to the melted chocolate and mix to combine.
  6. Dip the popsicles in lukewarm water for 10 seconds to unmold each popsicle and quickly drizzle with chocolate shell and crushed graham crackers. Enjoy immediately- these melt fast!

Key Lime Pie Pops

Key Lime Pie Pops

8 responses to “Key Lime Pie Pops”

  1. These pie pops are the cutest! I love key lime. I sometimes eat the yogurt version and add crumbled graham crackers.

    I stumbled upon your blog and would love to stay blogger friend, if you’re interested! It’s nice to find blogs written with such care and whimsy.


    Amanda //

    • Thank you! I’m kind of obsessed with key lime- now I want to turn it into ice cream! And your yogurt idea sounds so good.
      So glad you found my blog, and happy you’re enjoying! It’s always nice to make new blogger friends, and I hope we keep in touch. Xx, Chaya

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