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White Chocolate-Lemon Pie Pops

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  • Prep 20 min
  • Total 35 min
  • Servings 16
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If you thought pie was the only dessert that couldn't be put on a stick, think again. This fun treat is easy to make with refrigerated Pillsbury™ Pie Crusts.
By Cheri Liefeld
Updated Apr 30, 2021
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  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Wrap each pop in a small plastic bag, and tie with ribbon.
  • tip 2
    Use canned pie filling instead of lemon curd, if desired.


Nutrition Facts are not available for this recipe
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