Food Tastes Better on a Stick

I love eating food on a stick. Just the thought of overly salted, grease-saturated and often way-beyond-sweet treats attached to a stick for portable feasting makes me do the happy dance.

Rewind to summer car trips when I was a kid: My parents would load us into a tight compact car (some summers without air conditioning) and drive hundreds of miles seeking state fairs, the mecca of foods on a stick. Growing up in a city as I did, we rarely had an opportunity to indulge in "fair food." So we would drive and drive with my mom as co-pilot in search of all things yummy. Armed with pockets full of dollar bills, we would hit the fairgrounds running, following the scent of fried anything.

Today, I love making "icles": fudgesicles, creamsicles and Popsicles (like my Frozen Peanut Butter Pie Pops above). These are the most popular in terms of portable food in my sweet world, but have you ever tried to insert a stick into a piece of pie, then dip it into rich chocolate and roll it into nuts or coconut? Well, here you go:

Living in South Florida, we are all about Key lime pie, which is my favorite. First, make my fast and easy Key lime pie recipe featured here:  Key Lime Pie Ice Cream Sandwiches.

The next day, cut the pie into wedges, remove each slice from the pan and gently insert a Popsicle stick into the crust end, carefully pushing forward into the pie. Now, freeze these "piesicles" overnight, allowing them to become very firm. Next, melt dark delicious chocolate (I like 66 percent and higher bittersweet chocolate), or use my recipe for Magic Shell from my cookbook, Baking Out Loud. Dip each slice of pie into the warm melted chocolate or pour Magic Shell over each slice until coated, allowing the excess chocolate to drip off. At this point, if you're into it, you can roll the piesicles in shredded coconut or into finely chopped toasted nuts. Either way, place them back into the freezer until firm, about 2 to 3 hours.

Enjoy this sinful tropical treat anytime of year. These taste especially delicious during the cold arctic winters — just close your eyes and imagine you're on a white sandy beach, ignoring the driveway of snow waiting to be shoveled.

It's a little bite of the tropics on a stick.

Hedy Goldsmith, a 2012 James Beard Award finalist for Outstanding Pastry Chef, is the executive pastry chef for the Genuine Hospitality Group of restaurants including Michael’s Genuine Food & Drink in Miami and Grand Cayman, and Harry’s Pizzeria in Miami. Now in her second season of Cooking Channel’s Unique Sweets , Hedy has appeared on Food Network’s The Best Thing I Ever Ate and lauded in The New York Times , People , Wine Spectator , Bon Appétit , The Huffington Post and Food & Wine magazine. Hedy’s first cookbook, Baking Out Loud: Fun Desserts with Big Flavors (Clarkson Potter / Publishers), is now available.

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