Chocolate-Raspberry Pie Sticks
Cheri Liefeld
Updated Apr 21, 2021
Turn leftover pie dough into a delicious dessert with just a few on-hand ingredients!
Chocolate-Raspberry Pie Sticks
- Prep Time 20 min
- Total 30 min
- Ingredients 9
- Servings 10
Ingredients
Pie Sticks
- 1 egg
- 1 teaspoon water
- 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
- 1/4 cup raspberry preserves
- 1/2 cup miniature semisweet chocolate chips
- 1 tablespoon pearl (sanding) sugar or decorator sugar crystals
Chocolate-Raspberry Dip
- 1 cup milk chocolate chips (6 oz)
- 1/2 cup whipping cream
- 1 teaspoon Chambord or black raspberry-flavored liqueur, if desired
Instructions
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Step1Heat oven to 400°F. In small bowl, beat egg with water until frothy; set aside.
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Step2On lightly floured work surface, unroll pie crust. Cut into 3/4-inch-wide strips; cut each in half crosswise. Trim ends to straighten. Brush each strip with beaten egg.
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Step3On half of the strips, spoon about 1 teaspoon preserves in thin line lengthwise down center of each strip. Top preserves on each with row of miniature semisweet chocolate chips. Cover each topped strip with 1 remaining strip. Use fingers to press edges together. Press edges with fork to seal. Place on ungreased cookie sheet.
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Step4Brush tops of sticks with beaten egg; sprinkle with sugar.
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Step5Bake 12 to 14 minutes or until edges are light golden brown.
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Step6Meanwhile, in 1-quart saucepan, heat milk chocolate chips and cream over medium-low heat until chips are melted. Remove from heat; stir until smooth. Stir in Chambord.
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Step7Serve pie sticks with chocolate-raspberry dip.
Nutrition
No nutrition information available for this recipe
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