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
- 1 cup heavy cream
- 3 large egg yolks
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 teaspoons all-purpose flour
- 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.
- 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.
- Let them cool for a few minutes before enjoying!!