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Frozen Key Lime Pie Pops

Frozen key lime pie pops with a creamy condensed-milk filling and a buttery graham cracker coating. Lime-green pops are frozen until solid, then dipped for a crunchy, golden finish before serving.
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Prep Time 20 minutes
freeze 4 hours
Total Time 4 hours 20 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Egg yolks
  • 4 egg yolks
Creamy base
  • 1 can (14 oz) condensed milk Use sweetened condensed milk.
  • 0.5 cup key lime juice
Graham cracker coating
  • 1 cup graham cracker crumbs
  • 2 tbsp melted butter
Serving
  • 1 popsicle sticks Insert into molds before filling.

Equipment

  • 1 popsicle molds

Method
 

Make the lime filling
  1. Whisk the egg yolks, condensed milk, and key lime juice until smooth and fully combined, with no streaks of yolk visible.
Fill the molds
  1. Pour the lime mixture into popsicle molds, inserting popsicle sticks as you fill so each pop will hold straight in the freezer.
Freeze until solid
  1. Freeze the molds for 4 hours until solid, with the centers fully set when gently pressed.
Prepare the graham coating
  1. Mix the graham cracker crumbs with the melted butter until evenly moistened and clumpy like damp sand.
Dip and serve
  1. Dip each frozen pop into the graham mixture right before serving so the coating sticks while the outside is still icy-cold.

Notes

Pro tip: For clean pops, run the mold under warm water for 10–15 seconds before removing. Store the pops in the freezer, covered, for up to 2 weeks. Freezing is recommended (no need to thaw). For a dairy-light option, use sweetened condensed coconut milk in place of condensed milk to keep the same creamy texture.