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.
- 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
- ¼ cups water
- White Chocolate Shell:
- 1 cup chopped white chocolate
- ¼ cup coconut oil
- sea salt
- 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.
- for the saltine brittle:
- 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.
- for the white chocolate shell:
- 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.
- to finish the popsicles:
- 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.
Tori@Gringalicious.com
How sweet and delicious! These look like a perfect summer treat!
cindy
Thanks, Tori!
Michelle @ Hummingbird High
Yes! I saw a Food52 recipe for Atlantic Beach Pie a while back, and have been thinking about it ever since. So glad you turned it into a popsicle 🙂
Nicole
Cindy! These seriously sound amazing!!! I’m all about that tart creamy goodness!
cindy
Yes! It’s totally an addicting combo.
My Dish is Bomb
Hope you have an absolutely wonderful birthday for your son!! You could certainly serve these popsicles…maybe you should have a popsicle party too!
cindy
A popsicle party is a fantastic idea! Thank you!!
Sarah // The Sugar Hit
I love that these are called beach pie pops! Firstly, because they ARE beachy, but secondly because I’ve never heard of beach pie and I love it already. SO ON BOARD!
cindy
Yes! The name of the pie is definitely what lured me in!
erin
Ahhh, the flavour, the textures. Everything! Perfect!
Amanda @ Once Upon a Recipe
I can only imagine how wonderful these taste with their creamy, tart, salty goodness! I’m seriously salivating right now.
Sarah @ SnixyKitchen
Amen to popsicle week indeed. I’ve also been feeling meh and popsicle week totally took me out of it. I’m glad it pulled you out from the funk too because these sound incredible! And I love love love these photos!
Natalie @ Obsessive Cooking Disorder
I stumbled upon your blog and it is too cute! Reminds me of my doodles and old school art sketches haha. Anyways, this popsicle recipe looks so refreshing for summer
cindy
Thank you for visiting and for the sweet words!
Lisa @ Healthy Nibbles & Bits
Cindy, I wanted to lick the screen when I saw these! Seriously. That saltine brittle is so genius too. I need to stop by that bakery the next time I visit Portland!!
Jess
Hi Cindy, I’m part way through making these- I’ve just put the pops in the freezer and am counting down the hours until I can take them out to decorate and enjoy! The mixture tasted soooo amazing and I couldn’t help but lick the mixing bowl clean! One thing though… I just read ahead to making the saltine brittle and can’t work out how much water to add to the sugar. Do you remember how much you used? Thanks 🙂
Cindy
I am so sorry this reply is so late!! I hope you worked it out, I just do enough water to help the dissolving process–about 1/4 cup. The amount doesn’t really matter, more water will just take longer to caramelize. Again, apologies for the (much) delayed response.
Jess
Thanks very much Cindy! Sorry I only just noticed that you replied. I tried with equal quantities sugar and water. Surprisingly it still worked but it took a long time for it to reduce. The pops were incredible!!!! I will try again with this 1/4 cup and they may be even better still. Thanks for sharing!