Chocolate Covered Key Lime Pie

Recipe below! We tried the famous Joe's Stone Crab Key Lime Pie and I'm going to teach you my recipe for chocolate covered key lime pie on a stick inspired by the ones I've had in Key West. Chocolate Covered Key Lime Pie Pops Makes 12 pie pops Key Lime Pie Filling 4 egg yolks ½ cup key lime juice 1 (14 oz) can sweetened condensed milk Graham Cracker Crust 9 full sheets (1 bag) graham crackers 2 tablespoons sugar ¼ teaspoon cinnamon 4 tablespoons butter, melted Chocolate Coating 2½ cups chocolate chips (milk, semisweet, or dark) 2½ tablespoons coconut oil Directions In a food processor, combine the graham crackers, sugar, and cinnamon. Process until the crackers become fine crumbs. With the processor running, slowly add the melted butter until combined. Line a 12-cup cupcake pan with paper liners. Add about 2½ teaspoons of graham cracker crust to each liner. Firmly press the crust down using the bottom of a shot glass or the back of a spoon. Reserve a little of the remaining graham cracker crumbs for garnish. In a large bowl, whisk together the egg yolks, sweetened condensed milk, and key lime juice until smooth and well combined. Preheat the oven to 350°F. Divide the key lime filling evenly among the prepared crusts using a ladle or measuring cup. Bake for 15 minutes. Allow the pies to cool for 40–45 minutes, then refrigerate for 1 hour. Remove the pies from the cupcake liners. Place them on a parchment-lined or silicone-lined baking sheet. Insert popsicle sticks into each pie and freeze for 2 hours. In a double boiler or microwave, melt the chocolate chips and coconut oil together, whisking until smooth and glossy. Remove from the heat. Remove the frozen pie pops from the freezer. Spoon or ladle the melted chocolate over each pie until completely coated. Hold each pie upside down for a few seconds to allow the excess chocolate to drip off. Place back on the baking sheet and immediately sprinkle with the reserved graham cracker crumbs. Freeze for 1 additional hour, then enjoy!