Peanut butter cup pie pops are a fun way to eat dessert on a stick or leave the stick out and instead of pie pops you have will have hand pies!
Disclosure: Pillsbury provided me with free pie crust to facilitate this pie pop recipe.
I’ve seen pie pops floating around online for some time now and have always wanted to try making them because eating a dessert on a stick is so much fun! Most of the pie pops I’ve seen have the traditional pie fillings like fruit and nuts.
I wanted to do something different. My favorite pies to order at restaurants are French Silk and Peanut Butter Cup but those are both cold fillings that are added to a baked pie crust.
Then, it dawned on me…peanut butter cup pie could be made using Reese’s Peanut Butter Cups and I wouldn’t even have to make a filling; it would be ready to go from the package!
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How To Make Peanut Butter Cup Pie Pops
Start with ready made Pillsbury pie crust and cut out circles on a floured surface.
I used a 2 7/8″ circle biscuit cutter and it was the perfect size for the Reese’s Peanut Butter Cups.
Squish the extra dough together, roll it out again and continue cutting out circles. I was able to get 14 circles out of the crust.
Push a lollipop stick all the way into a peanut butter cup without going out the opposite side. By inserting so far into the peanut butter cup, it will make the pie pops more sturdy.
The peanut butter cup goes face down on one of the circles of crust and it is topped with another circle.
Press the edges of dough together with your fingers.
Then, use a lollipop stick to seal the two crust circles together.
Put the pie pops on a baking sheet and brush with a beaten egg white.
One pie crust made seven peanut butter cup pie pops.
Melt the peanut butter chips in the microwave and scrape into a plastic sandwich bag.
Snip the corner of the baggie and drizzle over the pie pop.
Melt the semi-sweet chocolate chips in the microwave and scrape into a plastic sandwich bag.
Snip the corner of the baggie and drizzle over the pie pop in a crosshatch pattern.
Isn’t that sweet? A dessert on a stick that includes peanut butter and chocolate!
Here…let me taste that delicious looking peanut butter cup pie pop…ummm…yes it is fantastic!
And I still have one ready made crust so be on the lookout for another pie pops recipe soon.
- Preheat oven to 375°F.
- Unroll pie crust onto a lightly floured surface.
- Cut 14 circles from the dough using a large biscuit cutter.
- Push a lollipop stick all the way into each peanut butter cup without going through the opposite side.
- Put a peanut butter cup face down on a circle of dough and top with another circle.
- Seal the dough by first pressing the circles together with your fingers and then by pressing a lollipop stick into the dough around the circles.
- Place pie pops on a baking sheet and brush with egg white.
- Bake at 375°F for 14-17 minutes or until golden brown.
- Melt peanut butter chips and semi-sweet chocolate chips in separate bowls.
- Drizzle melted chips over pie pops in a crosshatch patten.
Love Pie Pops? Check out this S’more Pie Pops recipe!