Best White Chocolate Lemon Pie Pops Recipes

White Chocolate Lemon Pie image

Provided by Redneck Epicurean

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 6

4 1/2 teaspoons fresh lemon juice
2 cups vanilla ice cream, divided
1 (6 ounce) package prepared shortbread pie crusts or 1 (6 ounce) package graham cracker crust
1/4 cup marshmallow cream
1/2 cup white chocolate chips
1 teaspoon grated lemon peel

Steps:

In a small saucepan, combine white chocolate and 1/4 cup ice cream.
Heat over low heat until chocolate is melted and mixture is smooth, stirring constantly.
Remove from heat and stir in marshmallow cream, lemon juice and lemon peel; stir until smooth.
Cool 10 minutes.
Place remaining ice cream in a medium bowl.
Fold in cooled chocolate mixture.
Pour into prepared crust.
Freeze until solid, 3 hours.

Nutrition Facts : Calories 157.1, Fat 7.6, SaturatedFat 4.6, Cholesterol 17.3, Sodium 48.9, Carbohydrate 21, Fiber 0.3, Sugar 17.3, Protein 2

White Chocolate-Lemon Pie Pops image

Provided by Cheri Liefeld

Categories Dessert

Time 35m

Yield 16

Number Of Ingredients 8

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
16 to 24 lollipop sticks
1/2 cup lemon curd
1/2 cup white vanilla baking chips
1 egg, slightly beaten
Granulated sugar
1 cup powdered sugar
2 to 3 tablespoons milk

Steps:

Heat oven to 425°F. Spray cookie sheet, or line with silicone baking mat.
Sprinkle flour on work surface. Unroll 1 pie crust on surface. Using 2-inch heart-shaped cookie cutter, cut hearts from crusts; place on cookie sheet. (Leftover pastry can be rolled in a ball, rolled out with a rolling pin and recut.)
To make each pie pop, lightly press lollipop stick into heart so that it rests in center. Top each round with 1/2 teaspoon lemon curd and a few baking chips. Repeat cutting out hearts with other pie crust; cover each with second heart crust. With fork or lollipop stick, press around edges to seal. Brush tops of pops with beaten egg; sprinkle with granulated sugar. If desired, cut out small hearts from dough scraps and place on top.
Bake about 15 minutes or until golden brown. Remove from cookie sheets; cool completely on cooling racks.
Mix powdered sugar and milk to form a thin frosting. Place in pastry bag or decorating tube, and zigzag over top of each for decorative finish.

Nutrition Facts : ServingSize 1 Serving

White Chocolate Lemon Meringue Pie Recipe - (4.5/5) image

Provided by HeatherS

Number Of Ingredients 12

MERINGUE:
1 deep dish pie shell, thawed
1 1/2 cups milk
1/2 cup granulated sugar
1/3 cup corn starch
1 cup white chocolate chips
4 teaspoons lemon zest, finely grated
1/3 cup fresh lemon juice
2 tablespoons cold salted butter, cut into cubes
1/2 cup Naturegg™ Simply Egg Whites™, well shaken, at room temperature
1/2 teaspoon cream of tartar
1/3 cup granulated sugar

Steps:

Preheat oven to 400°F (200°C). Bake pie shell for 12 minutes; cool completely. Meanwhile, whisk milk with sugar and corn starch in a medium, heavy-bottom saucepan set over medium heat. Cook, stirring constantly, until mixture is very thick; remove from heat. Whisk in chocolate chips until melted. Whisk in lemon zest and juice until well combined. Gradually whisk in butter until completely incorporated. Pour into prepared pie shell. Meringue: Preheat oven to 325°F (160°C). Beat egg whites and cream of tartar until fluffy. Beating constantly, gradually add sugar; beat until stiff peaks form. Mound meringue over hot pie filling, spreading right to edge of pie plate. Bake for 18 to 20 minutes or until golden. Cool to room temperature. Chill for at least 2 hours before serving.