Chef’s Market Key Lime Pie Popsicles

Jim Hagy from Chef’s Market Catering & Restaurant prepares Chef’s Market Key Lime Pie Popsicles (see recipe below)  Chef’s Market Catering & Restaurant is located at 900 Conference Drive Goodlettsville, TN 37072. For more information or menu details call (615) 851-2433 or visit  www.chefsmarket.com

Key Lime Pie Popsicles

Yield 4 pops

For the Pie Crust:

1 cup graham cracker crumbs (6 whole graham crackers, crushed)

1 Tablespoon granulated sugar

3 Tablespoons unsalted butter, melted

For the Lime Curd Filling:

2 large egg yolks

7 ounces sweetened condensed milk

Zest of 1 lime

1/3 cup key lime juice (fresh or bottled)

For the Chocolate

1 pound milk or dark chocolate, chopped

2 Tablespoons oil

To make the Crust:

Preheat the oven to 350 degrees. Using a 6-inch pie pan, make an aluminum foil band 2 inches by at least 14-inch long then cut a circle of foil to fit the bottom. Line the pan first with the band then place the round on top. Then lightly grease (just a spritz of non-stick spray) a 6-inch pie pan; set aside.

In a small bowl combine the cracker crumbs, sugar, and melted butter; stir until evenly combined. Press the crumb mixture into the prepared pie pan, taking care to pack it in tightly and press it up the sides of the pan. Place the pie pan on a baking sheet and bake for 9-10 minutes, or until golden brown. Set aside and allow crust to cool.

To make the Lime Filling:

Beat the egg yolks and condensed milk about 3 minutes until light and creamy. Add in the lime zest and key lime juice; beat until completely combined. Pour the filling into the cooled pie crust and place in the freezer for 24 hours.

When ready to serve, dip a very sharp knife into hot water, then slice the pie into 4 pieces. Use a small sharp knife to make a slit in the back of the pie crust, then slide a wooden popsicle stick in the end of each crust. Place the back in the freezer for 1 hour.

For the Chocolate:

Melt the chocolate and oil in the top of a double boiler over medium-high heat. Do not let the water…

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