Key lime pie is delicious, it is, in fact, my favorite kind of pie. There is a slight problem with key lime pie, however. It is not very practical to eat on the run. Luckily, clever salesmen at the Minnesota State Fair have devised a solution to this problem: put the pie on a stick. This Instructable will teach you how to make key lime pie slices on sticks. By mounting the pie on sticks, it becomes much more portable and eliminates the need for forks to eat it.
Either watch the awesome video on the next step, or follow the slightly more in-depth written instructions starting on step 3.

Step 1: Cooking With a Cyborg: Key Lime Pie on a Stick

Step 2: Ingredients for the Crust

These are the ingredients you will need to make a crust for your Key Lime Pie on a Stick:

10 Honey Graham Crackers (do not use cinnamon graham crackers, if you do, nobody will want to eat your pie)
1/3 Cup Granulated Sugar
6 Tablespoons Butter (do not use any imitation butter products or your crust will not hold together)

In addition, you will need a disposable pie tin. It does need to be a disposable one because you will be mutilating it later on.

Step 3: Making the Crust: Preparing the Mix

First, crush all 10 graham crackers into a fine powder. This can be accomplished with a spoon but it is much easier to use a chopper, or even better, a food processor.

After all the crackers are crushed, thoroughly mix in all of the sugar.

Next, completely melt the butter but do not let the butter boil. The best way to accomplish this is to put the butter in the microwave for short intervals of time, pouring out the liquid butter after each interval before it boils. Then, completely mix the butter into the graham cracker-sugar mixture.

Step 4: Making the Crust: Press Into the Pie Tin

Now, dump the pie crust crumble into the pie tin. Then, using your hands - or the back of a spoon if you do not like to get your hands dirty - press the crumble against the sides of the tin. Start by making a layer about half an inch thick around the side of the tin. Last, press the remainder of the crumble against the bottom of the pan.
After the crust is complete, place it in the refrigerator for one hour.

Step 5: Ingredients for the Pie Filling

Here are the ingredients necessary to make the pie's filling:

5 Large Eggs
12 oz. (1 can) Sweetened Condensed Milk
5 Common Limes or 15 Key Limes or 1/2Cup Lime Juics

Step 6: Juice the Limes

If you are using limes instead of bottled lime juice, you will need to juice the limes. To do this, first cut the limes in half. There are several methods to extract juice from the limes:

Squeeze the limes with your hands
Use a conical lime juicer
Use a juicing press

No matter now you choose to relieve the limes of their juice, you will need to collect 1/2 cup of juice. If you have extra juice, I would highly suggest making lime-aid out of it because lime-aid is very tasty.

Note: If you want your pie to have an extra lime kick, use 3/4 cup of juice.

Step 7: Process the Eggs

Using an egg separator, isolate the egg yolks from the egg whites. Keep the egg yolks for your pie and save the egg whites for another recipe.
Put the egg yolks into a large, glass or metal mixing bowl and whip them with a whisk until their color has lightened and their volume has increased.

Note: Due to chemical interactions between egg yolks and plastic, if you use a plastic mixing bowl to whip the eggs, you will need to do much more whipping in order to get the eggs to the correct constancy.

Step 8: Combine the Ingredients

First pour the lime juice into the whipped egg yolks and thoroughly mix with a whisk to combine.
Next, open the can of sweetened condensed milk and add its contents to the egg-juice mixture. Use a spatula to scrape all of the milk out of the can. Again, use the whisk to thoroughly combine the ingredients.

Step 9: Put the Pie Together and Cook It

Remove the pie crust from the refrigerator and dump the filling into it. Using a spatula, gently spread the filling so that its surface is flat and extends all the way to the crust.
Once the filling an crust are united, place the pie into ta 375 degree oven for 15 minutes.
After fifteen minutes of cooking have elapsed, allow the pie to cook on a wire rack.

Step 10: Mounting the Pie on Sticks

Once the pie has cooled to room temperature, score the top of the pie into 8 equal pieces. Then, using a paring knife, poke a hole through the pie tin and the pie crust in the center of each of the 8 slices. Make sure the hole is the the center of the slice vertically and radially.
Next, insert a Popsicle stick into each hole. Push the stick in until is nearly reaches the center of the pie.
Now that all the sticks have been inserted cover the pie with plastic wrap. Then, put the pie into the freezer over night (unless you live in the arctic circle).

Step 11: Free the Pie From the Pie Tin and Slice the Pie

Once the pie is frozen solid, carefully cut the pie tin straight down to the Popsicle sticks. Start with a scissors and cut the thick rim of the tin. Then, use a sharp, thin knife to slice the tin the rest of the way down to the sticks. Last, gently fold the sides of the tin down to the tabletop.
Once the pie has been separated from the tin, cut the tin along the score lines you made earlier. Transfer the pieces to individual serving dishes or wrap them with waxed paper.