Zac Young’s Blueberry & White Chocolate Pie Pops
1¼ cups granulated sugar
2 ½ tbsp. cornstarch Pinch of salt
2 pts. blueberries
1½ tsp. lemon zest, plus 2 tbsp. fresh juice
1 (11-oz.) package vanilla wafers, crushed
24 lollipop sticks
10 oz. white chocolate, finely chopped
1 tbsp. vegetable oil
¼ cup red, white and blue sprinkles
¼ cup sparkling sugar
1. Stir together sugar, cornstarch and salt in a small bowl; set aside. Cook blueberries, lemon zest and lemon juice in a saucepan over medium heat until berries begin to pop, 8 to 9 minutes. Stir in sugar mixture. Cook, stirring with a rubber spatula, until berries have softened but not disintegrated and juices have thickened, 2 to 3 minutes. Transfer to a large bowl, and freeze 30 minutes.
2. Stir together cold blueberry mixture and crushed wafers. Shape mixture into 24 1½-in. balls, and place on a parchment-paper-lined baking sheet. Freeze until very firm, about 1 hour. Insert 1 lollipop stick into each ball.
3. Microwave white chocolate in a heat-safe bowl on high until melted, about 1 minute, stirring every 20 seconds. Stir in oil. Dip each ball into the chocolate mixture, and shake off excess. Place coated ball on baking sheet.
4. Once the balls have set and the sticks are secure, dip each ball into the chocolate mixture again, making sure to fully coat and seal it to the stick. Dip the top of each pop in the sprinkles and sparkling sugar; place pops, sprinkles-side-down, on baking sheet. Chill 1 hour before serving. Refrigerate in an airtight container up to 4 days.
Active time: 45 minutes
Total time: 2 hours, 45 minutes