White Chocolate-Lemon Pie Pops

White Chocolate-Lemon Pie Pops

Blogger Cheri Liefeld of Adventures in the Kitchen shows how to make pie pops fit for a wedding.

Prep Time

20

Minutes

Total Time

35

Minutes

Makes

16 to 24

pie pops

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
  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.
Makes 16 to 24 pie pops
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Wrap each pop in a small plastic bag, and tie with ribbon.
Use canned pie filling instead of lemon curd, if desired.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.