Disclosure: Pillsbury provided me with the pie crust to facilitate this pie pop recipe.
Today I’m sharing a peanut butter cup pie pops recipe. A pie pop is a dessert on a stick. If you are a follower, you already know that I have a thing for peanut butter and chocolate, and Reese’s peanut butter cups recipes make me happy! I’ve made Reese’s Peanut Butter Cup Cookie Bars and Chocolate Peanut Butter Cup Popcorn. So, when I needed a pie pop filling, peanut butter cups were a natural fit!
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! When Pillsbury offered to send me a couple of coupons for pie crust so that I could come up a delicious pie pops recipe, I said of course! Then, I just had to come up with a filling idea. 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!
I started with some ready made Pillsbury pie crust and cut out circles. Put a little flour down first. (As you can see in the photo, I didn’t use a little flour and it ended up being too much because the dough didn’t want to stick together when I was trying to seal it.) 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.
- 1 Pillsbury pie crust
- 7 Reese's Peanut Butter Cups
- 1 Egg white - beaten
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup peanut butter chips
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.