Key Lime Pie Pops

Mariel here. We’ve been on a roll recently, snapping up catering gigs left and right. For last week’s job, our clients requested our Key Lime & Blackberry Bites – a refreshing, super summery treat that puts a new twist on the traditional pie beloved by grandmothers and Boca Ratonians alike. The recipe didn’t make enough for leftovers, so I was left with a citrusy itch that needed scratching: enter LT Burger’s Key Lime Milkshake. Rich, creamy and totally terrible for you, this heavy duty shake entailed little more than pouring pie filling into a blender and adding ice cream. It was awesome. It was also the wrong pre-beach drink choice since it left me feeling like the strings on my bikini were actually sausage casings.

In homage to this devil shake, I decided to try my hand at whipping up a lighter confection, equally limey but less body-ruining. And so these little Pie Pops were born. I used last year’s Key Lime & Blackberry Bites recipe as an outline, but cut out the condensed milk and subbed in non-fat vanilla yogurt, low-fat graham crackers and light cream cheese. The first round didn’t include brown sugar (hello, the vanilla yogurt has plenty in it already), but the Peanut Gallery insisted I add a bit to cut the bite. I liked them both ways, so feel free to exclude it if you’re trying to sate your sweet tooth more sensibly. Another bonus? These Pie Pops are a total breeze to prep, and since they require absolutely no baking, they’re fabulous for those 90-degree days that have already descended upon us.

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Key Lime Pie Pops
Makes 12 Popsicles

Equipment note: You’ll need a sleeve of 5-oz Dixie cups (the kind that little kids use in the bathroom) and popsicle sticks. If your grocer refuses to stock sticks, like mine does, just break off the utensil part of plastic forks, spoons and knives, and use those instead

1½ cups of crushed low-fat graham crackers (you can also pulse them in a food processor) – $4.09
Juice of 7 limes or about 3/4 cup of Key Lime Juice – $1.75
Zest of 2 limes
32-oz container of low-fat or no-fat vanilla yogurt – $2.79
8-oz package of low-fat cream cheese, softened – $1.69
¼ cup of brown sugar, lightly packed – stock
Grand total assuming well-stocked kitchen: $10.13
Cost per pop: $0.84

1. Using an electric or hand mixer, combine the sugar, yogurt, cream cheese, lime juice, all but 2 Tablespoons of the graham crackers, and half of the lime zest on medium-high speed. Blend until smooth and creamy, about 3 minutes.

2. Sprinkle a pinch of the remaining lime zest and ground graham crackers in the bottom of each Dixie cup, then pour in the filling until about ¾ full. Poke the popsicle sticks into each cup.

3. Freeze your pops for 2 hours before eating. About an hour in, straighten any sticks that are lopsided.

Note: If you’re freezing these overnight, cover the pop posse with some saran wrap to prevent potent ice box aromas from tainting the flavor of your desserts.


  1. says

    Key lime pie is one of my all-time favorites, but I feel guilty with every single bite I take so I love that you’ve made these with low-fat ingredients! I’m clearing out space in the freezer for some right now.

  2. says

    How smart to use a plastic utensil handle for a stick replacement! Citrus, summer and frozen pops are a natural together. I’m with you, I’d skip the peanut galleries advice…I like my citrus on the tart side!


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