Chocolate-dipped Frozen Key Lime Pie on a Stick

Awhile ago when I shared my true feelings about key lime pie I mentioned the Key Lime Pie Factory where they dip frozen slices of key lime pie in chocolate.  Since then I've had these on the brain, and I decided I better make some at home since Key West is pretty much at the opposite end of the country.

It turns out I am not above buying single serve pie slices from Walmart's frozen section to save lots of time and energy.  They certainly aren't gourmet, but are surprisingly good.  And for 98 cents... a pretty good deal too.

If you want to use your own pie just cut it into slices, separate the slices, and freeze for about 6 hours or until frozen through.  (Placing them on a cookie sheet with an inch or two between each slice works well.)

These would be so cute for an end of the summer dinner party!  I'm thinking coconut cream would be delicious.

Chocolate-dipped Frozen Key Lime Pie on a Stick

Makes 1 pop

-Key lime pie slice, frozen
-Milk or dark chocolate chips (about 1 cup)*
-popsicle stick

*If doubling the recipe increase chocolate chips by 1/2 c. for each additional pop.  Ie: 1 1/2 c. chips for 2 pops, 2 c. chips for 3 pops, 2 1/2 c. chips for 4 pops...

Directions:
Slowly slide popsicle stick into frozen pie slice.  If it doesn't slide in easily, allow the pie to thaw slightly until you can get the stick in.

Freeze 30 minutes.

Melt chocolate chips in the microwave at 50% power, stirring every 30 seconds until melted.  Do not overheat!!  If chocolate is too thick, thin with a tsp. or so of vegetable oil to get a better dipping consistency.

Use a large spoon to quickly spoon chocolate over pie slice.

When pie is completely covered, continue to hold slice over bowl and shake very gently to allow excess chocolate to drip off and make a smooth cover.  Set on a piece of parchment paper to set.

Allow chocolate to set completely at room temperature.  Then move to the refrigerator for about 2 hours.  Then move to the freezer for about 2 hours.    (Slowly changing the temperature will keep the chocolate from cracking, but if you don't care you can throw it straight into the freezer after dipping.)

To store, wrap in foil or plastic wrap.  Serve frozen.  Add whipped cream and a lime wedge if desired.