Print Pin it!
5 from 1 vote

Strawberry Daiquiri Pie Pops

Strawberry Daiquiri cocktail turned into pie pops with strawberries. lime, and rum (extract).
Prep Time 45 minutes
Cook Time 27 minutes
Total Time 1 hour 12 minutes
Yield 24 (makes about 24 pie pops)
Author Lisa Huff

Ingredients

Pie Pops:

  • 1 cup dried (chopped or sliced) strawberries
  • 1 cup water
  • 1/4 cup granulated sugar
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon fresh lime zest
  • 1 teaspoon rum extract
  • 1 cup diced fresh strawberries
  • 1 tablespoon cornstarch
  • 2 (~14 oz.) packages refrigerated pie dough
  • 24 lollipop sticks

Egg Wash:

  • 1 egg
  • 1 tablespoon water

Glaze:

Instructions

  • 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.

Notes

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.
 
Course: Dessert
Cuisine: American
Keywords: homemade pie pops, mini strawberry pies
Did you try this recipe?Tag @SnappyGourmet or #SnappyGourmet!