Popsicle Week: Frozen Lime Pie Beach Pops

I’m SO GLAD IT”S POPSICLE WEEK, guys!!! The last week I’ve been feeling, meh…for lack of a better description. The sweet distraction is much more than welcome, it’s needed. My brain is just a little weary and emotional–in part due to that fact that my sweet baby turns 1 in a few short weeks and I am just so not ready. I tried thinking about his birthday party–which I’ve been thinking about since before he was born–only to be overwhelmed with all the feels about it.  I made these Lime Beach Pie inspired popsicles which felt like a balm for all my weird feelings. Again, thank goodness for popsicle week. Amen.

If you’ve never had Beach Pie (sometimes called Atlantic Beach Pie), it’s a creamy-tart pie–not too far off from a key lime as far as the filling goes–but with a crazy, genius saltine cracker crust. It’s seriously amazing. I first heard about this pie via NPR and tasted a lemon curd version on my birthday at the pie bakery Lauretta Jean’s, here in Portland. The filling is tart, creamy, and sweet, while the crust hits you with a crunchy-saltiness that just makes this pie over the top addictive. I’m guessing the crust is what makes the pie a pie of the beach–a nod to sand and sea in a buttery, crackery crust. Obvs, I had to make it into a frozen treat on a stick. The ingredients in the pops are pretty similar to those found in the pie, but a little simpler–condensed milk (dreamy), lime juice and zest, and whipped cream. There are also caramelized, crunchy, little saltine bits glued on with white chocolate shell to mimic the crust of the pie. Plus a dusting of sea salt and even more lime zest, because we’re into gilding lilies around here. These popsicles are seriously so good. I would even venture to say that they’d be the best I’ve made, yet.

This is my 3rd (THIRD) year participating in Billy’s POPSICLE WEEK. It’s been amazing and grown larger each year. I mean, there are fewer things better than gathering with a bunch of other popsicle-crazed bloggers to hold hands and drum-circle-kumbaya about frozen treats together on the internet. Check out the page for all of the other participants this year and to peep the last few years, as well. Cool-dude-sunglasses-emoji.

PS: My previous contributions were these 4-Ingredients Strawberry Ice Cream Pops & Chocolate Dipped Coconut Rum Pops

PS: I use THIS mold.

 

Popsicle Week: Frozen Lime Pie Beach Pops
 
Prep time
Cook time
Total time
 
I useTHISpopsicle mold.
Author:
Serves: about 9
Ingredients
  • ¾ cups fresh lime juice
  • zest of 1 lime, plus more for garnishing
  • 1, 14 ounce, can sweetened condensed milk
  • 1 cup heavy cream
  • Saltine Brittle:
  • 1 cup crushed saltine crackers
  • 2 tablespoons melted butter
  • 1 cup sugar
  • White Chocolate Shell:
  • 1 cup chopped white chocolate
  • ¼ cup coconut oil
  • sea salt
Instructions
  1. In a bowl, whisk together the lime juice, zest, and condensed milk. Whip the cream to a stiff peak in another bowl and fold into the condensed milk mixture. Divide the mixture between your popsicle molds and freeze for 1 hour before inserting the popsicle sticks. Freeze for several hours until solid.
  2. for the saltine brittle:
  3. Mix together the crushed crackers and melted butter to coat. Spread the saltines on a parchment lined baking sheet in an even layer. In a saucepan melt the sugar and water together and bring to a boil. Continue boiling until the sugar becomes a deep, golden amber color. Remove from the heat and pour over the saltines. Set aside to cool completely. Once cooled, either chop finely with a knife or blitz in a food processor to get crumbs of brittle. Can be made a day or two ahead.
  4. for the white chocolate shell:
  5. Melt the white chocolate and coconut oil together in a measuring cup in the microwave in 30 second increments, stirring between each, until the white chocolate is completely melted and smooth.
  6. to finish the popsicles:
  7. Prepare a baking sheet by lining it with parchment and placing it in the freezer for at least 10 minutes to chill. Set out the melted white chocolate shell (if you used a bowl instead of measuring glass to melt it, I suggest pouring it into a wide-mouthed glass for easy dipping), crushed saltine brittle, zest, and salt. Remove the popsicles from their molds and quickly dip each in the white chocolate shell, sprinkle with the crushed saltine brittle, a little zest, and salt. Set on the chilled baking sheet and repeat. Place the baking sheet in the freezer to set up (about 10 minutes) before eating or placing into a zip-top bag and storing in the freezer.

 

 

 

Maple-Pumpkin Granola

Sometimes, when stressed and trying not to eat a whole pizza worth of feelings, I turn to something crunchy. It’s just so dang satisfying and if I’m going to eat my feelings, my jaw should have to work a little for it.

Enter granola. I tend to make it pretty healthful–reaching for honey or maple in place of plain sugar, and filling it with plenty of seeds and nuts for texture and interest. Granola can be as plain-jane as you want it or as crazy as you’d like–it’s versatile that way. This batch is flavored with lots of maple for sweetness and fragrance, olive oil encourages maximum crunchiness, pumpkin makes a subtle earthy appearance, warm spices and toasty nuts + seeds add depth, thick-rolled oats add great chewy-crunchy texture. This granola makes a great pair sprinkled over yogurt or swimming in a bowl of milk. It’s also great, out of hand, for crunching through some stress.

Maple-Pumpkin Granola

Adapted from this recipe. 

I use Bob’s Red Mill Thick Rolled Oats here, which I find at any supermarket in the natural foods section. I like the more substantial chew of these particular oats, but any brand you like works just as well. The pumpkin isn’t front-and-center in this recipe, it’s mostly a background flavor, as the puree softens the oats and works against that crunchy texture so beloved in granola. Also, I added a variety of seeds and nuts–I usually just add whatever is left over from other recipes–feel free to switch them up or omit as desired. 

3 cups rolled oats

1/2 cup raw walnuts

1/2 cup raw almonds

1/2 cup unsweetened coconut flakes

1/3 cup sunflower seeds

3 Tablespoons flax seeds

3 Tablespoons sesame seeds

pinch of salt

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon allspice

1/4 teaspoon grated nutmeg

1/2 cup maple syrup

1/3 cup olive oil

2 teaspoons vanilla extract

3 Tablespoons plain pumpkin puree

Preheat oven to 325*F. Line a baking sheet with parchment.

In a large bowl combine oats, nuts, coconut, seeds, salt, and spices. In a large measuring cup whisk together maple, oil, vanilla, and pumpkin. Pour the maple-pumpkin mixture over the oats mixture and stir to coat well. Spread the mixture onto the baking sheet in an even layer and bake 15 minutes, stir, and continue to bake in 10-15 minutes intervals, stirring well between each, until the granola is uniformly golden and no longer moist. The granola will crisp a bit more as it cools. Store completely cooled granola in airtight containers for  1-2 weeks.