Great, now I have a craving for a Key Lime Pie on a Stick... where the hello am I going to find that in Kansas?!!
http://www.keylimeshop.com/html/key_lime_pie.html
Here is the address where for only $115 you can have 12 bars to you in less than 24 hours! What a bargain!
Or...
Recipes
Chocolate-Dipped Key Lime Pie
This is very popular in Key West. There they sell slices of frozen key lime pie on a stick, dipped in chocolate, which you could certainly make at home. Chocolate is a perfect complement to the tart lime.
Use either slices of Frozen Key Lime Pie or freeze the filling by itself and cut into wedges or squares.
1. Stick a popsicle stick (available at craft stores) into the short side of a slice of frozen key lime pie.
2. Melt your favorite naturally-sweetened chocolate bar or chocolate chips in the top of a double boiler.
3. Dip slices of pie into the chocolate, and place on a sheet of parchment paper or silicone baking mat on a baking sheet.
4. Freeze until chocolate sets, then wrap each bar individually in parchment paper and store in the freezer.
and - a fantastic Key Lime recipe of mine if you want o make one and then make it into frozen chocolate goodness!!
Ingredients
For the crust:
1- 1/2 cups graham cracker crumbs (10 crackers)
1/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, melted
**** I think the crust comes out more even and thicker by using 1 1/2 of this crust mix recipe.
For the filling:
6 extra-large egg yolks, at room temperature
1/4 cup sugar
1 (14-ounce) can sweetened condensed milk
2 tablespoons grated lime zest
3/4 cup freshly squeezed lime juice (4 to 5 limes)
{note: I use closer to 1 or 1.5 tablespoons of zest, and I find that you need closer to 8 to 10 limes to get 3/4 cup of lime juice.}
For the decoration:
1 cup (1/2 pint) cold heavy cream
1/4 cup sugar
1/4 teaspoon pure vanilla extract
Thin lime wedges
(I use Mexican vanilla extract & cut key limes into thin slices instead of regular lime wedges. I have made it with Key Limes and regular limes BTW!)
Directions
Preheat the oven to 350 degrees F.
For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes. Allow to cool completely.
For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick {note: I use a regular hand-held mixer}. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked pie shell and freeze.
For the decoration, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime. Freeze for several hours or overnight.
***note: This pie needs at least 8 hours to really freeze, so I suggest making 24 hours in advance. Also, while you're at it, suggest making two pies at one time. Just double the recipe then serve one for the next day, and keep the other in your freezer for future snacking. It keeps in the freezer well for up to a month, and pretty good up to two months.)
Enjoy!