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.
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 POPS
Steps:
- For the crust: Combine pecans, dates, coconut oil, and salt in bowl of a food processor. Pulse until finely ground. Transfer to bowl and set aside. Wipe out bowl of food processor. For the filling: Rinse and drain cashews thoroughly. Combine cashews, meat of avocado, lime zest, lime juice, maple syrup, coconut oil, and vanilla in bowl of food processor. Process until completely smooth and creamy. Taste and add more sweetener if necessary. Firmly press about 2 tablespoons crust into the bottom of each pop mold. Pour filling over top and sprinkle with additional crust. Transfer to freezer and freeze for 30 minutes. Insert popsicle sticks and freeze until firm, about 4 hours. Carefully dip bottom and sides molds in warm water to release. Notes Don't want to make pops? No problem! Just press the crust into little single-serving cups and pour filling over top. Refrigerate until thoroughly chilled. Serve with a spoon right out of the cup.
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