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

Minutes

Total Time

Minutes

Makes

16 to 24

pie pops

box Pillsbury® refrigerated pie crusts, softened as directed on box

to 24 lollipop sticks

1/2

cup lemon curd

1/2

cup white vanilla baking chips

egg, slightly beaten

Granulated sugar

cup powdered sugar

to 3 tablespoons milk

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.

Makes 16 to 24 pie pops

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.