Recipes // Desserts // Cherry Chocolate Lollipop Pies

Cherry Chocolate Lollipop Pies



  • Pie crust for a 9-inch double-crust pie (either homemade or purchased)
  • 8 teaspoons raspberry jelly
  • 24 cherries from a tk-ounce jar of sour cherries in syrup (I used Marco Polo brand), drained
  • 24 bittersweet chocolate chips
  • 1 egg white, lightly beaten
  • Raw sugar (or colored sugar)
  • 9 lollipop sticks (available at craft stores)


  1. Preheat oven to 400°F. Line a baking sheet with parchment paper. Using a 3-inch cookie or biscuit cutter, cut out 16 circles from pie dough. Reserve remaining dough for another use.
  2. Insert one chocolate chip into each of the sour cherries. Spread 1 teaspoon raspberry jelly in center of 8 of the dough circles. Place 3 chocolate-stuffed cherries on top of jelly. Place a lollipop stick so top is in center of tart. Brush edges of the 8 cherry-topped circles with egg white. Top with remaining dough circles; use a fork or a spare lollipop stick to seal the edges. Brush tops with egg white and sprinkle with raw sugar.
  3. Bake on parchment lined sheet until golden, about 15 minutes. Cool on racks.
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