I was waiting in line at Hobby Lobby when I saw a cookbook for Pie Pops. I ended up staying at Hobby Lobby for an extra 45 minutes just reading through and looking at all the delicious recipes! I stumbled across one that included frosting and just knew I had to try it. These didn’t even have time to cool before they were all gone, definitely going to be making them again soon!
Frosted Pie Pops
1 box of refrigerated pie crust (2 crusts)
12 teaspoons of raspberry jam or preserves
12 wooden skewers/lollipop sticks
1 cup of frosting
Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
Onto sheet of cooking parchment paper, unroll 1 pie crust. Using pizza cutter, cut crust to make 1 large square. Cut square into six smaller squares. Repeat with both pie crusts (recipe makes about 12 pie pops).
To make each pie pop, place 1 teaspoon jam on half of the pie crust squares. Place 1 lollipop stick or wooden skewer halfway onto rectangle. Place second pie-crust rectangle over jam. Use a fork to seal the edges of the two pie crusts together.
Bake 8 to 10 minutes or until edges are light golden brown.
*If you are using wooden skewers, let them soak in water for about 5 minutes before putting them into the pie pops. This will prevent burning when they are in the oven.
You can use store bought, or homemade frosting. In small microwavable bowl, microwave frosting on High about 20 seconds or just until frosting is melted and can be stirred smooth. Add food coloring to frosting after microwaving it. Transfer pie pops from cookie sheet to cooling rack and spread melted frosting over hot pie pops. Add sprinkles and let them cool completely, about 20 minutes, before serving.
Recipe Adapted From: Key Ingredient
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