Paletas de Pay de Limón – Lime Pie Ice Pops
I’m attempting to squeeze every last bit of summer out of this last week before school starts. (Honestly, it’s conflicting with my desperate need to organize the basement and office – the one thing I was ABSOLUTELYPOSITIVELY going to get done in August. Of which there are only 8 days left of.)
And I hadn’t even managed to make popsicles! Which are of course all the rage this year. Forget all those years of buying ice pop molds at the dollar store, then cursing the dozen multicoloured plastic handles scattered all over the basement floor for me to a) pick up, and/or 2) step on. I’d throw them out, then get tempted by another set. Did I ever make popsicles? Not really.
But then Avery emailed me a link to the Kitchn, and these creamy lime pie pops, and it was like the mother ship calling me home. I’m a sucker for that lime juice-sweetened condensed milk combo; I love the science of it, the way the mixture thickens as you whisk acid into dairy. I love folding whipped cream into it, then intercepting most of it myself before it makes it into its pie shell.
But frozen into popsicles! Brilliant. And a perfect mixture for freezing in shot glasses – those tall ones, if you can find them. I procured mine for 69 cents at Value Village.
The best part? You douse them in graham crumbs to complete the pie effect. Genius, I know.
Paletas de Pay de Limón – Lime Pie Ice Pops
Adapted from Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Iced, & Aguas Frescas by Fany Gerson, by way of Avery and The Kitchn
1 14 oz can sweetened condensed milk
1 cup half & half
zest and juice of 2 large limes
Pinch salt
coarsely crushed graham crackers or Digestive cookies (or graham crumbs)Whisk together the sweetened condensed milk, half & half, lime juice, lime zest, and salt in a bowl and whisk until thoroughly combined. It will thicken slightly – a reaction between the lime juice and milk – I love that.
If using ice pop molds, fill them almost to the top and pop in their sticks. If using shot glasses, fill them almost full, then cover with plastic wrap and stick popsicle sticks through the wrap (which will hold them in place) – the mixture is likely thick enough to hold a stick upright without the wrap, though. Freeze until solid.
Spread the crumbs on a large plate. Unmold the pops and dip into the graham crackers, coating as much as you like.
August 23 2011 11:09 pm | dessert and freezable
Avery on 23 Aug 2011 at 11:29 pm #
I’ve eaten about 7 of these in the last month… sigh. Soooo good…
Jan @ FamilyBites on 24 Aug 2011 at 9:03 am #
Hello, yumminess! What a great must-make recipe.
Alyson on 24 Aug 2011 at 12:58 pm #
Holy sweet lord almighty! That’s bloody brilliant.
lovetocook on 24 Aug 2011 at 8:54 pm #
You’ll want to try this too, and keep one in the freezer.
SLY LIME PIE – from Bon Appetit about 30 years ago.
One graham crumb crust
2 litres of vanilla ice cream
6 oz limeade frozen concentrate
Let the limeade and ice cream soften a bit. Spoon both into the Cuisinart, blend, turn into the crust, freeze. Yummm. Just like you squeezed those little limes all day but you’re already on the deck with the margueritas you made with the remaining 6 oz of limeade.
Helene on 25 Aug 2011 at 1:47 pm #
Incredible, looks so good.
the other Al on 25 Aug 2011 at 3:30 pm #
do you think I could make it with coconut milk? would I get the same dairy?lime effect? hmmm
MikeVFMK on 25 Aug 2011 at 7:41 pm #
Julie, I only made pops once and wish I had done more. Like these ones! Key lime pops!!?? Looks amazing!! Thanks!
kickpleat on 25 Aug 2011 at 11:51 pm #
When you go back to NYC again, take a trip to Red Hook in Brooklyn. There you will find the most amazing key lime pie (just follow the hand painted signs) and key limeade. And the “swingle” which is a key lime pie frozen on a stick and dipped in belgium dark chocolate. Oh yes. I’m kicking myself for not getting one, but the regular tart & limeade were amazing.
I think I’ll take a cue from you and from the key lime pie guy!
LJR on 26 Aug 2011 at 12:34 pm #
So on this version of key lime pie!!!! Used to keep a similar version in multiples in the freezer when the kids were young. Make a crumb crust of gingersnaps instead of graham cracker, scoop vanilla ice cream (orange would be good too)into the crust, drizzle thawed orange juice concentrate between/over the scoops, wrap and freeze. Always a hit.
Too bad the kids grew up and now don’t eat desserts!!!!!!!!! How did that happen????????
debbiejl on 27 Aug 2011 at 7:28 pm #
This sounds so yummy! But is there one?
Ashley on 12 Sep 2011 at 5:25 pm #
Wow these sound amazing! And such a perfect and easy summer dessert.
Paletas: Mexican Ice Pops that put the Ice Cream Truck to Shame « Geminimama on 05 Jun 2012 at 7:34 pm #
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