Raspberry-White Chocolate Pie Pops

Treat your family with these strawberry-chocolate pie pops made using Pillsbury® pie crusts – a delectable dessert.

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Servings 8

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ingredients 6
Prep Time 20 min
Total Time 45 min

Ingredients

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

24: fresh raspberries

8: white candy melts or coating wafers (1.6 oz), chopped

8: craft sticks (flat wooden sticks with round ends)

1: egg, beaten

2: tablespoons coarse white sparkling sugar

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Directions

1 Heat oven to 450°F. Spray cookie sheet with cooking spray.
2 Remove pie crusts from pouches; unroll on floured work surface. With 3 1/2-inch round cutter, cut out 8 rounds from each crust. Place 8 rounds on cookie sheet. Place 3 raspberries in center of each round; sprinkle chopped candy melts evenly over raspberries.
3 Place 1 craft stick on each round, so tip of stick is in center of round. Top each with 1 remaining round. Press edges together; seal and flute. Cut 4 or 5 small slits in top crust. Brush tops with egg; sprinkle with sugar.
4 Bake 10 to 13 minutes or until golden brown. Remove from cookie sheet to cooling rack; cool 10 minutes before serving.