This recipe for Strawberry Daiquiri Pie Pops recipe, a fun mini dessert with strawberries, lime, and rum extract.
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Strawberry Daiquiri Pie Pops, is a great Cinco de Mayo recipe for an inspired Mexican dessert or snack! This pie pop recipe is also a great dessert or treat for Mother’s Day! What mom wouldn’t want these cute little pies?! The recipe is adapted from “175 Best Mini Pie Recipes”, written by Julie Hession who is a super talented friend of mine. She has also graciously offered three of her books to giveaway so read on to enter! You are definitely going to want to check out all her fabulous sweet and savory pie recipes!!
“175 Best Mini Pie Recipes” is full of great recipes including almost 20 different dough recipes; a wide assortment of fillings, glazes, and toppings; classic pies; fruit pies, savory pies, kid friendly pies, and more. I can’t wait to try the Chocolate Mocha Pecan Tarts as well as the Argentinean Beef Pies with Chimichurri Sauce!! My kids fell in love with the pie pops and all the kid friendly recipes!
My Strawberry Daiquiri Pie Pops was adapted from the Double Strawberry Pie Pops in the book. I added some lime and rum (extract) to turn the “strawberry” into “strawberry daiquiri” and also used Pillsbury refrigerated pie crust rather than a homemade pie crust. You could make a homemade pie crust which would work just as well and as I mentioned there are many dough recipes in the book. Want to win one of these cookbooks??? Read on…
SNAPPY GOURMET – 175 BEST MINI PIE RECIPES GIVEAWAY:
CONTEST IS NOW CLOSED. Thanks for entering!!
(Check out my GIVEAWAY page regularly for more sweeps!)
3 prize packages: Three winners will each receive a copy of “175 Best Mini Pie Recipes” . (approximate retail value of each prize: $25)
Prizes were supplied by Julie Hession. All thoughts and opinions are my own.
These Strawberry Daiquiri Pie Pops include both dried strawberries as well as fresh strawberries. Can never have too much strawberry, right? I used some Crisps freeze-dried strawberries since my grocery store didn’t seem to carry any other kinds of dried strawberries and they worked great!
Place the dried strawberries along with some water, sugar, lime zest, and lime juice in a small saucepan and let it reduce until it’s thick and sticky. Then mix in some rum extract (I used McCormick Rum Extract)!
Mix together some fresh strawberries with cornstarch while the other strawberry mixture is reducing.
Mix both strawberry mixtures together to form your strawberry filling for the pie pops. Yum!
While the strawberry filling is cooling, unroll your pie dough and cut the dough into 48 rounds using a 3-inch round cutter. Roll out the scraps as needed to get more rounds.
Brush an egg wash along the edges of half the dough rounds then place the lollipop sticks on top. Make sure you press the sticks firmly onto the dough about 1 to 1 1/2 inch up from the edge. Spoon about a tablespoon of strawberry filling in the middle on top of the sticks. Place the remaining dough rounds on top to cover the strawberry filling pressing edges firmly to seal then crimp edges with fork. Freeze the pops for about 30 minutes, then prick a few holes in the top and cook!
I made a lime glaze for the top with some powdered sugar, rum extract, and lime juice. You could use some green food coloring to make it stand out a little more.
Do you think these make a great Cinco de Mayo recipe or Mother’s Day recipe?? Hope you enjoy!!!
Hope you enjoy!
Strawberry Daiquiri Pie Pops
- 1 egg
- 1 tablespoon water
- Mix together dried strawberries, 1 cup water, granulated sugar, 1 tablespoon lime juice, and lime zest in a medium saucepan over medium-high heat. Stir mixture constantly and bring to a boil. Reduce heat to a simmer, stirring occasionally, until mixture is thick and most of liquid has been evaporated, about 15-20 minutes. Remove from heat and stir in 1 teaspoon rum extract.
- Meanwhile, in a small bowl toss together fresh strawberries and cornstarch until well combined. Add to pan with dried strawberry mixture, and stir to combine. Set aside to cool completely.
- Unroll pie dough onto lightly floured surface (or on parchment paper or silpats). Using a 3-inch round cookie or biscuit cutter, cut-out dough to form 48 rounds. Roll out scraps as necessary to get more rounds if necessary.
- Press the end of a lollipop stick into the bottom 1 to 1 1/2 inch of each dough round.
- Whisk together egg and 1 tablespoon water in small bowl until well combined. Brush dough rounds with the lollipop sticks with egg wash.. Place about 1 tablespoon of strawberry mixture over lollipop sticks in middle of dough rounds.
- Cover dough rounds with strawberry filling with remaining dough rounds pressing firmly around edges to seal. Crimp edges with fork. Brush top of each round with egg wash.
- Place pie pops on parchment (or silpat) lined baking sheets and freeze about 30 minutes. Meanwhile, heat oven to 375 degrees F.
- Remove pie pops from freezer and poke several holes in each top crust with tip of sharp knife. Bake at 375 degrees F for about 22-27 minutes, rotating pans halfway through baking, until tops are golden brown. Cool slightly.
- In small bowl, mix together powdered sugar, 1/2 teaspoon rum extract, and 1 tablespoon lime juice. Add more lime juice as needed to form glaze. Drizzle or spread glaze over pie pops.
SNAPPY TIPS: After pie pops have been frozen for 30 minutes they can be stored in an airtight container or resealable bag in the freezer for up to a month. Bake as directed.
SNAPPY SUBSTITUTIONS: Instead of rum extract you can substitute vanilla. Instead of lime zest/juice you can substitute orange zest/juice.