This pie pop is a bit more refined for the adult who still wants that pie pop experience. It is filled with a silky vanilla custard done on your stove top. While you can't crack the top open, I did duplicate the sugar top by sprinkling vanilla sugar on the top of the pop and broiling it for a bit to get that caramelized top we all love.
I imagine this pie pop front and center at a dinner party or cocktail reception. It is grown up enough for your most sophisticated friends to enjoy.
Crème Brûlée Pie Pops
For the Custard Filling
1 cup heavy cream
3 egg yolks
1/3 cup granulated sugar
1 teaspoon vanilla extract
2 teaspoons all-purpose flour
For the Pie Pops
1 box refrigerated Pillsbury pie dough
1 large egg, beaten plus 1 tablespoon of water for egg wash
Vanilla sugar to sprinkle on top of pie crust
8 lollypop sticks
Preheat the oven to 375 degrees.
For the Custard Filling
In a small pot, whisk together heavy cream, egg yolks, granulated sugar and vanilla extract over medium heat. Whisk in flour and continue to whisk the custard until it becomes nice and thick which can take up to 15 minutes. Do not stop whisking until it is done. Remove from heat and pour the custard into a small bowl. Allow it to cool and place in the refrigerator while you prepare the pie dough.
For the Pie Pop assembly
Line a baking sheet with parchment paper.
Begin to roll out the pie doughs on a floured surface to about 1/8-inch thickness. Using a 2 to 2 1/2-inch round cookie cutter, cut out 16 rounds, for 8 pie pops out of both pie crusts.
Place each of the cut rounds on the parchment covered baking sheet.
Next, place 1 tablespoon of the custard filling in the direct center of each of the rounds. Take a lollypop stick and place in the center of the round in the middle of the custard.
Take the remaining rounds and place directly over the tops of the filling. Taking either a lollipop stick or a fork, seal or "crimp" the edges of the pie dough to seal the pops. Next brush each completed pie pop with the egg wash and sprinkle with vanilla sugar.
Bake the pie pops for 18-20 minutes. If the pie pops are not golden brown like the pictures above, turn on the broiler for a few seconds to really get the wonderful golden brown above. Remove from oven and cool.
Bake pie pops for approximately 20 minutes. They should be nice and golden brown.
Let them cool for a few minutes before enjoying!!