PIE POPS!!

So I think I can safely say, this was the most excited I have been about a post so far. Last week was most definitely the most insane week i've had at school so far this semester, and after 5 days of literally no sleep and consuming nothing but bagels, soup, brownies and coffeecoffeecoffee I passed out for 10 hours and woke up ready to bake. A while back I saw an entry on Pie Pops! one of my most favorite blogs that I just discovered, Luxirare, and I was immediately determined to recreate them. However, while Luxirare's looked sooo amazing (no really, check it out here)they used store bought pie crusts and only fruit, corn starch and sugar as a filling. So, while they certainly photographed waaay better than anything I would be making, they didn't sound that appetizing.

This project actually takes quite a bit of brainstorming, but luckily my friend Rachel signed up to help since I was still slightly brain-impaired from the activities of the week. Basically, you have to use a pie filling that a. bakes in the crust, and b. isn't too runny or lumpy. Immediately I thought of pumpkin pie (duh) and perused through epicurious.com for a new recipe since I always like to try a different pumpkin pie recipe. I was clearly feeling overambitious/ hungry because I also decided on a chocolate fudge pie recipe (which was reportedly Marilyn Monroe's fave pie recipe...)

about to go into the oven. shiny and pretty after an egg white wash on top.

these first ones weren't too pretty, but they tasted so, so good! (Marilyn knows good pie!)

see all those flakey layers?! homemade crust!!

Tae approved.

Sookhyun and Tae ate like 6 each.

I wish I had taken more pictures of the actual process, but

since you only need a pretty small spoonful of batter per pop, I have about 5 tons of filling leftover and am going to make some more this week, so I will document and update...

So the recipes I used were: Miss Milton's Lovely Fudge Pie & Pumpkin Pie

I didn't make any changes to the chocolate pie at all, and it was the perfect consistency. The pumpkin pie however, did turn out to be a little too liquidy, so I baked it in the over for about 45 minutes at 325 degrees to kind of set it up. It worked perfectly. The pie crust recipe is my moms: 2 cups flour, 1/2 cup canola oil, 1/4 cup icy cold milk. One pie crust recipe makes about 10 pops. In one night I made 6 pie crust recipes. That's a lot of rolling. They only need to bake about 10 minutes!

These would be really fun to serve at a party with a big bowl of whipped cream. Definitely a possibility for my upcoming Thanksgiving get-together...

More coming soon!