Key Lime Pie on a Stick
By Casey Elsass
I’ve had a lot of great key lime pies. I’ve had one truly awful one, ironically in the Florida Keys—that’s a story for another day. But the best I've ever had came on a stick and this recipe is my attempt at recreating that little moment of nirvana: a buttery, coconut-flecked crust, a tangy and creamy filling (made with standard limes for those of us who don't live in the South), and a frozen finish that turns the pie into slice-and-serve perfection.
Items used:
- 8 large popsicle sticks
- 9-inch tart pan with removable bottom
Ingredients (12)
Ingredients (12)
For the crust
For the filling
Instructions
Make the crust
Grease a 9-inch round tart pan with nonstick spray. Toss the graham crackers (9 whole) into a zip-top bag, seal it up, and go to town with a rolling pin until you’ve got fine crumbs.
In a large bowl, stir those crumbs with the coconut (¼ cup), butter (6 Tbsp), and salt (¼ tsp) until the whole thing looks like wet sand.
Press the mixture firmly into the prepared pan, getting an even layer across the bottom and up the sides.
Make the filling
In the same bowl (maybe wipe it out first), beat the cream cheese (12 oz) with a hand mixer on medium speed until smooth and silky.
Add the powdered sugar (2 cups), heavy cream (½ cup), lime zest (1 Tbsp), lime juice (2 Tbsp), vanilla (1 tsp), and salt (½ tsp). Keep whipping until you get stiff peaks, about 2 to 3 minutes.
Scrape the filling into the crust and smooth out the top with a spatula.
Slide the pan into the freezer for 30 minutes to firm things up a little.
Set the base of the pan on top of a large jar, then gently slide the outer ring of the pan down to unmold. Set the pie with its base on your counter.
Now for the party trick: Insert 8 large popsicle sticks around the edges of the pie, spacing them evenly so each slice will have its own handle. (I like to do north, south, east, west, then find the middle points for the other 4.)
Use a piping bag or the all-American can to make little whipped cream dots around the edge of the pie.
Sprinkle more lime zest over the top, and pop the whole thing back in the freezer for at least 4 hours to fully set, or overnight.
When you’re ready to serve, cut the pie into 8 wedges. Serve cold.
This recipe is part of the Mixtures digital cookbook, and is only available once you've purchased the cookbook.
Purchase ($6.00)
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Casey Elsass is a food writer, recipe developer, and cookbook author living in Brooklyn, NY. Before his international best-selling cookbook, What Can I Bring?: Recipes to Help You Live Your Guest Life, Casey co-authored, ghost wrote, and consulted on over 20 cookbooks. His food writing has appeared in Epicurious, WSJ Off-Duty, and People Magazine and he has developed recipes for Food Network Kitchen, Delish, Liquor.com, and Food52. He has appeared as a cooking expert on Good Morning America, Watch What Happens Live, and The Social.