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White Chocolate-Lemon Pie Pops

(1)
  1 reviews
  • 20 min prep time
  • 35 min total time
  • 8 ingredients
  • 16 servings
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These cute pie pops are sprinkled, frosted and fit for a pretty summer wedding.

Recipe by Cheri Liefeld
June 5, 2012

1
box Pillsbury™ refrigerated pie crusts, 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

Steps

  • 1 Heat oven to 425°F. Spray cookie sheet, or line with silicone baking mat.
  • 2 Sprinkle flour on work surface. Unroll 1 pie crust on surface. Using 2-inch heart-shaped cookie cutter, cut hearts from crusts; place on cookie sheet. (Leftover pastry can be rolled in a ball, rolled out with a rolling pin and recut.)
  • 3 To make each pie pop, lightly press lollipop stick into heart so that it rests in center. Top each round with 1/2 teaspoon lemon curd and a few baking chips. Repeat cutting out hearts with other pie crust; cover each with second heart crust. With fork or lollipop stick, press around edges to seal. Brush tops of pops with beaten egg; sprinkle with granulated sugar. If desired, cut out small hearts from dough scraps and place on top.
  • 4 Bake about 15 minutes or until golden brown. Remove from cookie sheets; cool completely on cooling racks.
  • 5 Mix powdered sugar and milk to form a thin frosting. Place in pastry bag or decorating tube, and zigzag over top of each for decorative finish.
  • 1 Heat oven to 425°F. Spray cookie sheet, or line with silicone baking mat.
  • 2 Sprinkle flour on work surface. Unroll 1 pie crust on surface. Using 2-inch heart-shaped cookie cutter, cut hearts from crusts; place on cookie sheet. (Leftover pastry can be rolled in a ball, rolled out with a rolling pin and recut.)
  • 3 To make each pie pop, lightly press lollipop stick into heart so that it rests in center. Top each round with 1/2 teaspoon lemon curd and a few baking chips. Repeat cutting out hearts with other pie crust; cover each with second heart crust. With fork or lollipop stick, press around edges to seal. Brush tops of pops with beaten egg; sprinkle with granulated sugar. If desired, cut out small hearts from dough scraps and place on top.
  • 4 Bake about 15 minutes or until golden brown. Remove from cookie sheets; cool completely on cooling racks.
  • 5 Mix powdered sugar and milk to form a thin frosting. Place in pastry bag or decorating tube, and zigzag over top of each for decorative finish.

Expert Tips

Wrap each pop in a small plastic bag, and tie with ribbon.

Use canned pie filling instead of lemon curd, if desired.

No nutrition information available for this recipe
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