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White Chocolate-Lemon Pie Pops
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Prep Time:
20 minutes
Total Time:
35 minutes
Try these tasty and easy-to-make Pie Crust Pops using Pillsbury™ Pie Crusts for a delicious twist on traditional pie desserts.
Ingredients:
  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 16 to 24 lollipop sticks
  • 1/2 cup lemon curd
  • 1/2 cup white vanilla baking chips
  • 1 egg, slightly beaten
  • Granulated sugar
  • 1 cup powdered sugar
  • 2 to 3 tablespoons milk
Instructions:
  • Preheat your oven to 425°F and prepare a cookie sheet by spraying it with cooking spray or lining it with a silicone baking mat.
  • Lightly dust the work surface with flour. Gently unroll the pie crust onto the surface. Use a 2-inch heart-shaped cookie cutter to cut out hearts from the crust. Transfer the hearts onto a cookie sheet. Any remaining pastry can be rolled into a ball, flattened with a rolling pin, and cut out again.
  • Gently insert a lollipop stick into the center of each heart-shaped pie. Spoon 1/2 teaspoon of lemon curd and a few baking chips onto each round. Place a second heart crust on top and press the edges with a fork to seal. Brush the tops with beaten egg and sprinkle with granulated sugar. For extra flair, decorate with small heart cutouts from dough scraps.
  • Bake for around 15 minutes or until beautifully golden brown. Transfer from the cookie sheets to cool completely on the racks.
  • Combine powdered sugar and milk until smooth to create a thin frosting. Transfer the frosting into a pastry bag or decorating tube, and drizzle over each for a decorative touch.

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