Skip to Content
Menu

White Chocolate-Lemon Pie Pops

Cheri Liefeld
Updated Apr 30, 2021
  • Pin
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.

White Chocolate-Lemon Pie Pops

  • Prep Time 20 min
  • Total 35 min
  • Servings 16
  • Ingredients 8
  • Pin

Ingredients

  • 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

Instructions

  • Step 
    1
    Heat oven to 425°F. Spray cookie sheet, or line with silicone baking mat.
  • Step 
    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.)
  • Step 
    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.
  • Step 
    4
    Bake about 15 minutes or until golden brown. Remove from cookie sheets; cool completely on cooling racks.
  • Step 
    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.

Nutrition

Nutrition Facts are not available for this recipe

Tips from the Betty Crocker Kitchens

© 2025 ®/TM General Mills All Rights Reserved

Reviews & Questions Section