Key Lime Pie Freezer Pops

Serves 6 · 15 min prep

Ingredients

• 3/4 cup graham cracker crumbs
• 3 tbsp unsalted butter, melted
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup key lime juice
• 1 tbsp key lime zest
• 1 cup full-fat Greek yogurt
• 1/2 cup heavy cream
• 1 tsp vanilla extract
• 1 pinch pinch of salt

Instructions

1. 1Stir graham crumbs with melted butter until evenly moistened, then set aside to use as the crunchy pie-crust layer later.
2. 2In a blender or bowl, combine sweetened condensed milk, key lime juice, key lime zest, Greek yogurt, heavy cream, vanilla, and salt until the mixture is completely smooth and pourable.
3. 3Taste and confirm the signature bright tartness; the mixture should taste like classic key lime pie filling.
4. 4Pour the creamy base into popsicle molds, filling each three-quarters full so there is room for the crust topping.
5. 5Spoon a generous layer of the buttered graham crumbs over the top of each mold and gently press so the crumbs adhere as a frozen crust.
6. 6Insert popsicle sticks straight down through the crumb layer into the filling.
7. 7Freeze the molds upright for at least 6 hours or overnight until the pops are solid and the graham layer is locked in place.
8. 8To unmold, run the outside of each mold briefly under warm water for a few seconds, then pull the pops free.
9. 9Serve immediately on a shared tray so the tart creamy center and crunchy graham crust stay ice-cold and distinct.
10. 10Keep any extras in a freezer bag for later weekend snacking.