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Makes 8 pops
1 cup graham cracker crumbs
1 tablespoon brown sugar
1/8 teaspoon salt
2 tablespoons butter (melted and cooled)
1 tablespoon oil
Coconut oil cooking spray
1/2 cup plain 2% Greek yogurt
1/2 cup fresh key lime juice or lime just
1/2 teaspoon grated lime zest
3 large egg yolks
1 (14-oz.) can sweetened condensed milk
Melted chocolate, flaky salt, and graham cracker crumbs for garnish (optional)
Preheat oven to 350°F.
Combine crumbs, sugar and salt in a bowl, stirring well to combine.Add butter and oil; toss with a fork until moist.
Press crumb mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350°F for 8 to 10 minutes or until beginning to brown. Cool completely on a wire rack.
Place yogurt and next 4 ingredients (through the milk) in a bowl. Beat with a mixer at medium speed for 2 minutes. Pour mixture into prepared crust. Bake at 350°F for 14 minutes or until set. Cool pie completely on a wire rack. Cover loosely, and chill at least 2 hours.
To assemble pops:
Place cooled pie in the freezer for at least 1 hour. Cut the pie into 8 equal portions, then insert wooden sticks into each slice. Drizzle or dip in melted chocolate, then put them back in the freezer to harden the chocolate for at least 15 minutes.
Serve on a plate and garnish with extra graham cracker crumbs, fresh lime zest, and flaky salt.