Ingredients

• 20–25 Popsicle sticks
• 1 9-inch refrigerated pie dough, at room temperature
• 1 egg white, beaten
• 1 (3.9 ounce) box chocolate fudge instant pudding mix
• 11⁄2 cups heavy cream
• 1 cup dark chocolate chips
• 5⁄8 cup sweetened condensed milk
• 2 tablespoons butter

Directions
1 Preheat oven to 350 degrees.

2 Soak sticks in water for 15 minutes.

3 On a lightly floured surface, roll dough out to 1⁄8-inch thickness.

4 Use a 3-inch rectangular shape cookie cutter to cut out dough bottoms.

5 Place bottoms on a lightly greased baking sheet. Push sticks into bottoms and use leftover dough to cover tips of sticks. Brush dough with egg white and prick with a fork. Bake for 11–13 minutes, or until lightly browned. Remove from oven and cool on a wire rack.

6 In a medium bowl, combine pudding mix and cream. Beat with an electric mixer on high speed until smooth and thick. Spoon pudding into a pastry bag with a large opening tip and pipe onto pops. Place in refrigerator to chill.

7 In a small microwave-safe bowl, combine chocolate chips, condensed milk, and butter. Heat in microwave on high for 2 minutes stirring every 20 seconds until mixture is smooth. Pour into candy mold of choice and place in the freezer for 10 minutes to set.

8 Pop candy pieces out and garnish tops of pie pops. Refrigerate until ready to serve.

Makes 20-25 pie pops.

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Excerpted from Pie Pops by Marcie Ballard. Recipes Copyright © 2013 Marcie Ballard, Photography copyright © 2013 Susan Hayward. Excerpted by permission of Gibbs Smith. All rights reserved.