Frozen Key Lime Pie on a Stick

6  large egg yolks
1  cup freshly squeezed key  lime juice  (*you can use regular limes if necessary)
2  cans (14 ounces each) sweetened condensed milk
1  tablespoon finely grated *Key Lime zest
6 large tongue depressor sticks (regular popsicle sticks are too small)

Making the pie filling:In a large heatproof bowl, whisk the yolks and lime juice together.  (I like to beat the egg yolks until they begin to increase in volume and then add the lime juice and whisk until combined.)   Place the bowl over a saucepan of simmering water, and cook  (keep whisking the whole time) until the mixture is foamy and smooth looking and reaches 160 degrees on an instant read thermometer.  Remove the bowl from the heat and whisk in the 2 cans of sweetened condensed milk and the key lime zest until well combined.
Remove the sugar cone pie crust from the freezer and pour in the filling.  Using a rubber spatula, smooth the top.  Place in the freezer. 
 After approximately 50 minutes in the freezer remove the pie and with a knife, gently score the top of the pie to indicate where your cutting lines will be.  These lines will help you determine the placement of your “sticks”.  You will be using a sharp knife to cut slits, the width of your sticks, in the outside of your disposable foil pan.  You will need to determine midway up the pie from the bottom and the middle of each piece of pie.  (This is where you will use the score marks you made on the top of the pie filling.)  Once you have made the slit in the foil pan, slowly insert a stick.  You are trying to position the stick to as close to the center of each piece of pie as possible.  The better you are at finding the center … the sturdier your finished product will be.  When you have finished inserting the sticks, cover the pie and return to the freezer.  I leave it in the freezer overnight.
"Sticks have been inserted thru the foil pan into the semi-frozen pie.
"Sticks" have been inserted thru the foil pan into the semi-frozen pie.
  With scissors, snip from the top of your tin, down towards each stick.  Next carefully peel the foil pan away from the pie.  This will release the pie from the pan.  Use a sharp knife and cut your pie into pieces.  Each piece will have a stick handle!  The pie will not be difficult to cut as it has a frozen, chewy-candy-like consistency.  Return the pie slices to the freezer until you are ready to dip in chocolate.
The pie has been released from the foil pan and is ready to slice.
The pie has been released from the foil pan and is ready to slice.
 In a heatproof bowl, over simmering water, I melted milk chocolate chips.  (Use your favorite chocolate.)    Dip each piece in chocolate, place on a parchment paper lined sheet pan and return to the freezer.  Once the chocolate has set you can wrap each individual piece.
Enjoy pie on a stick!