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Pineapple Cream Cheese Pie Pops

Ingredients

  • ¾ cup Pineapple diced small, or use crushed pineapple, drained
  • 1 tbsp Powdered Sugar
  • 4 oz Whipped Cream Cheese
  • ¼ cup Coconut Sugar to taste
  • tsp Salt
  • 1 tsp Vanilla or Coconut Extract
  • 1 pkg Refrigerated Pie Crust room temperature, one roll makes about 5
  • 1 Egg
  • Red Sanding Sugar optional, substitute coconut sugar
  • Craft Sticks rounded ends
  • Christmas Tree Cookie Cutter

Instructions

  • Preheat oven to 400 degrees. Line a large baking sheet with parchment paper and set aside.
  • In a small bowl, mix together pineapple and powdered sugar, set aside.
  • In another small bowl, mix together cream cheese, coconut sugar, extract and salt until well combined. Set mixture aside.
  • Unroll pie crust onto lightly-floured surface, roll out to smooth dough if necessary. Cut circles using a 3 inch biscuit cutter or glass.
  • To make pie pops, lightly press sticks into the center of half the crust rounds. Fill each of those rounds using 1 teaspoon of the cream cheese mixture, then follow with 1 teaspoon of pineapple. Place the other half of the pie dough circles on top of the filled ones, then use a fork to seal the edges. With a sharp knife, cut a small slit on top of each pie to allow air to escape. Arrange on the parchment-lined baking sheet.
  • Beat an egg in a small bowl with 1 teaspoon of water. Brush egg wash lightly over the tops of the pies. Sprinkle with coconut sugar. Bake for 15 minutes, or until golden brown.