Sweet Pecan Pie Pops
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¼ cup Full Circle Market organic 100% pure maple syrup
1 Tablespoon Food Club light brown sugar
1/4 cup Big Y milk
1/2 teaspoon Food Club salt
1 tablespoon cornstarch
3/4 cup pecans, finely chopped
1 teaspoon Big Y vanilla extract
1 Big Y large egg
2 tablespoons water
2 Food Club refrigerated pie crusts, thawed according to package directions
12 lollipop sticks or wooden skewers
3 tablespoons turbinado sugar
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, Visit fightbac.org
Step 1: Wash hands with soap and water.
Step 2: In a medium saucepan over medium-low heat, whisk together maple syrup, brown sugar, milk, salt and cornstarch; cook until mixture boils and is bubbling, whisking constantly. Once fully boiling and significantly thickened, turn off heat and fold in pecan pieces and vanilla; remove from heat and let cool completely.
Step 3: Preheat oven to 375°F. Line 2 baking sheets with parchment paper; set aside.
Step 4: In a small bowl, whisk together egg and water to create egg wash.
Step 5: Unfold pie crusts onto parchment paper. Cut out 12, 2½-inch rounds from each and place on prepared baking sheets; lightly brush edges with egg wash. Lightly press one lollipop stick about halfway up 12 rounds, being careful not to poke through crust. Cut out small decorative pieces, like hearts and flowers, with remaining scraps of pie crust.
Step 6: Place one tablespoon pecan mixture in center of each round; place remaining rounds on top of filling and crimp edges to seal. Press decorative piece of pie crust in center of each top. Brush tops with egg wash and sprinkle with turbinado sugar. Wash hands with soap and water after handling raw eggs.
Step 7: Bake for 20-22 minutes or until golden brown. Allow to cool slightly before eating.
Nutrition Information Per Serving
Total Fat 15 g
Saturated Fat 4 g
Cholesterol 8 mg
Sodium 162 mg
Carbohydrates 30 g
Fiber 1 g
Sugars. 8 g
Protein 2 g