Ashley | Baker By Nature

To make the Crust:

Preheat the oven to 350 degrees (F). Lightly grease (just a spritz of non-stick spray!) a 6" pie pan; set aside.

In a small bowl combine the cracker crumbs, sugar, and melted butter; stir until evenly combined. Press the crumb mixture into the prepared pie pan, taking care to pack it in tightly and press it up the sides of the pan. Place the pie pan on a baking sheet and bake for 9-10 minutes, or until golden brown. Set aside and allow crust to cool.

To make the Lime Curd Filling:

In the body of a standmixer or in a medium-sized bowl using an electric handheld mixer, beat the egg yolks and condensed milk until light and creamy; about 3 minutes. Next add in the lime zest and key lime juice; beat until completely combined. Pour the filling into the cooled pie crust and place in the freezer for 24 hours.

When ready to serve, dip a very sharp knife into hot water, then slice the pie into 4 pieces. Use a small sharp knife to make a slit in the back of the pie crust, then slide a wooden popsicle stick in the end of each crust. Don't worry if a little bit of the crust crumbles here; it only natural! Place the pops back in the freezer for 1 hour.

For the Chocolate Ganache:

Melt the chocolate and oil in the top of a double boiler over medium-high speed. Do not let the water boil. Stir the chocolate constantly. Remove from heat when almost all of the chocolate has melted. Continue to whisk mixture off the heat until completely smooth. Let cool for 5 minutes.

To cover the pie in chocolate, hold the stick by the end and place the pie pop upside down in the chocolate (dipping the creamy part first). Flip it quickly and use a spoon to cover the crust in chocolate. Place the pie pops back in the freezer for a few minutes, just until the chocolate sets, then serve!

Alternately, you can skip dipping the pops into the chocolate and use a spoon to pour the chocolate over top and around.