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Raspberry-White Chocolate Pie Pops

Raspberry-White Chocolate Pie Pops
  • Prep 20 min
  • Total 45 min
  • Ingredients 6
  • Servings 8
Treat your family with these raspberry-chocolate pie pops made using Pillsbury™ pie crusts – a delectable dessert.
Updated August 13, 2015

Ingredients

  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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

Steps

  • 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.

Nutrition Facts

Serving Size: 1 Serving
Calories
271
Total Fat
16g
0%
Saturated Fat
7g
0%
Sodium
285mg
0%
Total Carbohydrate
32g
0%
Dietary Fiber
0g
0%
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 1/2 Starch; 1/2 Other Carbohydrate; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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