Preheat oven to 325 degrees. First we'll make the filling so it can rest before baking. Add yolks and zest to a medium bowl. Whisk together for two minutes. Add condensed milk, lime juice, and salt and whisk together. Cover mixture and set aside for 30 minutes to thicken up.

While the mixture thickens, prepare the crust. Mix crumbs, sugar, and butter together until combined. Dump into an aluminum pie pan. Using the bottom of a clean measuring cup, press the crumbs into the edge of the pan to form the crust. Bake in preheated oven for 12 minutes, until the edges start to toast. Remove from oven. Leave the oven on.

After the 30 minutes have passed, place fillinf in warm pie crust and bake for 15-18 minutes, or until the center is firm. Remove from oven and let it cool for 1 hour. Cut 8 evenly-spaced horizontal slits in the middle of each slice's crust. This is where the popsicle stick will go. Insert stick about half way in. Cover pie and place in freezer for at least 8 hours.

Once the pie is frozen, remove from freezer. Slice pie into 8 slices and remove from foil pan. Place chocolate melting disks into shallow bowl. I used a square Pyrex dish. Melt in microwave in 30 second-increments until completely smooth. Add oil and whisk together. The oil helps thin out the chocolate to better coat the pie slices. Prepare a baking sheet with parchment paper to place the prepared slices.

Place a slice into the chocolate and, using a spoon, cover in chocolate. With the back of the spoon, spread off the extra chocolate back into the dish. Place onto prepared baking sheet. Using extra crumbs and lime zest, garnish the chocolate-covered slice. Repeat with the remaining slices. Place into freezer to harden for 30 minutes. Serve immediately or place into storage container for later. Slices will last a week or two.