White Chocolate-Lemon Pie Pops

White Chocolate-Lemon Pie Pops
35 min.
16
238kcal

Suggestions


Indulge your sweet tooth with these delightful White Chocolate-Lemon Pie Pops, a whimsical dessert that combines the zesty brightness of lemon curd with the creamy richness of white chocolate. Perfect for parties, picnics, or simply as a treat to brighten your day, these pie pops are not only visually appealing but also incredibly easy to make. With a prep time of just 35 minutes, you can whip up a batch of 16 delicious pops that are sure to impress your family and friends.

The heart-shaped design adds a charming touch, making them an ideal dessert for celebrations like Valentine's Day, birthdays, or any occasion where you want to spread a little love. Each bite offers a delightful contrast of textures, from the flaky pie crust to the smooth lemon curd and the melty white chocolate chips. Plus, the fun of eating a pie on a stick makes these treats a hit with both kids and adults alike!

Whether you’re a seasoned baker or a novice in the kitchen, this recipe is straightforward and rewarding. So gather your ingredients, roll out that pie crust, and get ready to create a dessert that’s as fun to make as it is to eat. Your taste buds will thank you for this refreshing twist on a classic pie!

Ingredients

  • 16  celery stalks 
  •  eggs slightly beaten
  • 16 servings granulated sugar 
  • 0.5 cup lemon curd 
  • tablespoons milk 
  • 0.5 cup vanilla extract white
  • cup powdered sugar 
  • box pie crust dough refrigerated softened

Equipment

  • baking sheet
  • oven
  • cookie cutter
  • rolling pin
  • pastry bag
  • lollipop sticks

Directions

  1. Heat oven to 425F. 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.
  4. Brush tops of pops with beaten egg; sprinkle with granulated sugar. If desired, cut out small hearts from dough scraps and place on top.
  5. Bake about 15 minutes or until golden brown.
  6. Remove from cookie sheets; cool completely on cooling racks.
  7. Mix powdered sugar and milk to form a thin frosting.
  8. Place in pastry bag or decorating tube, and zigzag over top of each for decorative finish.

Nutrition Facts

Calories238kcal
Protein3.86%
Fat30.27%
Carbs65.87%

Properties

Glycemic Index
8.76
Glycemic Load
8.43
Inflammation Score
-1
Nutrition Score
2.2726086831611%

Flavonoids

Apigenin
0.11mg
Luteolin
0.04mg
Kaempferol
0.01mg
Quercetin
0.02mg

Nutrients percent of daily need

Calories:237.62kcal
11.88%
Fat:7.54g
11.6%
Saturated Fat:2.58g
16.12%
Carbohydrates:36.9g
12.3%
Net Carbohydrates:36.2g
13.16%
Sugar:24.52g
27.25%
Cholesterol:10.45mg
3.48%
Sodium:132.11mg
5.74%
Alcohol:2.24g
100%
Alcohol %:4.25%
100%
Protein:2.16g
4.33%
Manganese:0.13mg
6.56%
Folate:20.23µg
5.06%
Vitamin B1:0.07mg
4.83%
Vitamin B2:0.07mg
4.11%
Iron:0.72mg
4.02%
Vitamin B3:0.72mg
3.6%
Selenium:2.44µg
3.48%
Vitamin K:3.01µg
2.87%
Fiber:0.7g
2.81%
Phosphorus:26.69mg
2.67%
Vitamin B5:0.16mg
1.63%
Potassium:51.27mg
1.46%
Copper:0.03mg
1.41%
Magnesium:5.53mg
1.38%
Vitamin B6:0.02mg
1.15%
Zinc:0.17mg
1.13%
Calcium:11.11mg
1.11%
Vitamin E:0.16mg
1.04%