Ice pops invade pie territory
We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.
RECOMMENDED FOR YOU
Sometimes it's just too hot for a slice of pie. Fany Gerson, the New York-based author of the newly released Paletas, has a frozen solution. Her cookbook is packed with recipes for Mexican ice pops, aguas frescas and shaved ice. In her lime-pie pop, she combines the best of tart lime pie-including the graham-cracker crust--and a heat-defying ice pop, creating a frozen-on-a-stick masterpiece. Like all the recipes in her book, these pops are inspired by the traditional Mexican ice pops, or paletas, of her youth. The technique is easy: whisk, pour, freeze, eat. But don't skimp on squeezing fresh lime juice; it's the pucker in the pudding.
Lime Pie Ice Pops (Paletas de Pay de Limón)
Yield: 8 to 10 ice pops
Cook Time: 15 minute prep time plus 5 hour freeze time
One 14-ounce can sweetened condensed milk
1 cup half-and-half
¾ cup fresh lime juice
2 teaspoons finely grated lime zest (from about 1 large or 2 medium limes)
Pinch of salt
3 cups coarsely crushed graham crackers or Maria cookies