In medium bowl, mix condensed milk, lime juice, egg yolks, lime peel and food
colors with whisk. Pour into crusts. Place on cookie sheet.
Bake for 10 to 12 minutes or until centers are set.
Cool for 15 minutes.
Cover; refrigerate until chilled, at least 2 hours. Freeze until firm, about
Line cookie sheet with waxed paper. Carefully remove frozen pies from pans; cut
in half. Place pies on cookie sheet. Pierce side of pie with knife; insert craft
stick into side of each pie through crust and about 1 1/2 inches into filling.
Freeze for 1 hour or until very firm.
In small microwavable bowl, microwave candy coating on HIGH for 1 to 2 minutes,
stirring every 30 seconds, until smooth.
Remove 3 or 4 pie pops from freezer at a time. Dip bottom crust and cut sides
of pie pops into melted coating; tap off excess. Return dipped pops to cookie sheet.
Freeze until firm, about 15 minutes.
Spoon remaining melted coating into small resealable food-storage plastic bag.
Cut off tiny corner of bag. Squeeze bag to pipe coating onto pies to look like lime