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Key Lime Popsicle Recipe

Freeze Your Way to Key Lime Pie Pops

This month, skip baking a key lime pie for these key lime pie popsicles. Trust me: not only will your house be cooler, but these ice pops are just as delicious as a piece of pie. This particular recipe is relatively easy; all you do is stir everything in a bowl and get your molds ready to freeze. I made mine extra-zesty, but feel free to alter the amount of lime juice and rind to suit your taste. Once your pops have frozen solid, give them a quick dip in crumbled graham crackers to complete the pie flavor. Enjoy each bite of these crunchy and creamy pops by reading more for the recipe.

Key Lime Popsicles

Adapted from Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Ice & Aguas Frescas

Key Lime Pie Popsicles


  1. 1 14-ounce can sweetened condensed milk
    1 cup heavy whipping cream
    3/4 cup fresh lime juice
    5 teaspoons finely grated lime zest (from about 3-4 large limes)
    Pinch of salt
    3 cups coarsely crushed graham crackers


  1. In a large bowl, whisk together the sweetened condensed milk, cream, lime juice, lime zest and salt until well combined.
  2. If you're using a conventional ice-pop mold, divide the mixture among the compartments, snap on the lid and freeze until solid, about 5 hours. If you're using drinking glasses or other unconventional molds, divide the mixture evenly among the molds, freeze until the pops are beginning to set (1-1/2 to 2 hours), then insert sticks in them and freeze until solid, about 4 to 5 hours. If you're using an instant ice-pop maker, follow the manufacturer's instructions.
  3. Spread the graham-cracker pieces on a large plate, unmold the paletas and press each side into the graham crackers to coat completely. Serve immediately.

Makes 10-12 popsicles.





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