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.