White Chocolate-Lemon Pie Pops

Heat oven to 425°F. Spray cookie sheet, or line with silicone baking mat.

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.)

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.

Bake about 15 minutes or until golden brown. Remove from cookie sheets; cool completely on cooling racks.

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.