This Pop-Tart Pie Is the Fun, Nostalgic Dessert I Didn’t Know I Needed
Pop-Tarts were basically a staple in my house growing up—especially the frosted strawberry ones with rainbow sprinkles. So when I came across the idea of turning them into a pie, I couldn’t not try it. And let me tell you, this Pop-Tart Pie is every bit as fun and delicious as it sounds. It’s fruity, flaky, just sweet enough, and full of playful, retro vibes that make it perfect for birthdays, brunches, or just because you want something different.
This is not a fancy, fussy dessert—and that’s exactly the point. It’s a little whimsical, a lot nostalgic, and ridiculously easy to make with just a few ingredients. Every time I serve it, people light up with surprise and then go straight in for seconds.
Why This Pop-Tart Pie Works So Well
Here’s why I keep coming back to this pie when I want to impress without overthinking dessert:
- Only a few ingredients: No need to make a filling from scratch.
- Store-bought Pop-Tarts = shortcut genius: They do double duty as both flavor and texture.
- Customizable: Use your favorite Pop-Tart flavor to switch it up.
- Great for kids and adults alike: It hits all the nostalgic notes while still tasting amazing.
- Looks adorable: With frosting and sprinkles, it’s Instagram-worthy without the effort.
Ingredients You’ll Need
(Serves 8–10 | Prep Time: 15 minutes | Bake Time: 30–35 minutes)
- 1 refrigerated pie crust (or homemade if you’re feeling ambitious)
- 6–8 frosted strawberry Pop-Tarts (or any flavor you love)
- 1 (21 oz) can strawberry pie filling
- 1 egg, beaten (for egg wash)
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
- Rainbow sprinkles for topping
How I Make This Pop-Tart Pie
1. Preheat and Prep
I preheat the oven to 375°F and lightly grease a 9-inch pie dish. Then I roll out the pie crust and press it into the dish, trimming any excess and crimping the edges.
2. Build the Pop-Tart Layer
Next, I break the Pop-Tarts into halves or thirds and layer them across the bottom of the crust. I try to cover as much surface area as possible—it doesn’t have to be perfect. I usually reserve 1–2 Pop-Tarts for crumbling on top after baking.
3. Add the Pie Filling
I spoon the strawberry pie filling evenly over the Pop-Tart layer. It might look like a lot, but trust me, it settles in nicely as it bakes.
4. Top and Bake
If I have a second crust, I roll it out and lay it over the filling, then brush it with the beaten egg. I cut a few slits in the top for ventilation and bake for 30–35 minutes, or until the crust is golden brown and the filling is bubbling slightly at the edges.
Shortcut tip: Don’t want to mess with a top crust? Just bake with an open top and go heavier on the icing later.
5. Cool, Glaze, and Sprinkle
I let the pie cool completely before glazing (this part takes some patience). Then I whisk together the powdered sugar, milk, and vanilla until smooth and drizzle it generously over the top. While the glaze is still wet, I finish it off with a big handful of rainbow sprinkles.
My Tips for the Best Pop-Tart Pie
- Don’t skip the cooling time: If the pie is too warm when you glaze it, the icing melts and slides off.
- Use frosted Pop-Tarts for extra sweetness: They add a little crunch and color that makes this pie fun.
- Switch up the flavor: Try blueberry Pop-Tarts with blueberry pie filling, or brown sugar cinnamon with apple filling.
- Make it mini: Use a muffin tin and cut circles of crust to create individual Pop-Tart pies—adorable and perfect for parties.
- Serve it warm with ice cream: Vanilla or strawberry works great with this flavor combo.
When I Serve This Pop-Tart Pie
This pie is playful and perfect for casual get-togethers or anytime you want dessert to feel a little extra fun. Here’s when I love to make it:
- Birthday parties for kids or nostalgic adults
- Brunch tables where it stands out from the usual muffins and quiches
- Sleepovers or weekend baking projects with little ones
- Summer BBQs where fruity desserts are always a win
- Midweek pick-me-ups because why not?
It’s the kind of dessert that makes people smile before they even take the first bite—and once they do, it’s game over.
FAQs From My Kitchen
Q: Can I make this ahead of time?
Yes! You can bake the pie a day in advance and glaze it the day of. Just store it at room temp or in the fridge (if your kitchen’s warm).
Q: What other Pop-Tart flavors work well?
So many! Try blueberry, cherry, s’mores, or cookies and cream depending on your mood and the filling you pair it with.
Q: Do I have to use canned pie filling?
Not at all. You can use homemade fruit compote or even fresh berries tossed with a little sugar and cornstarch if you want to go the extra mile.
Q: Can I use puff pastry instead of pie crust?
Yes! Just keep in mind it’ll puff more and won’t hold the filling as tightly, but it makes a delicious variation.
Q: How do I store leftovers?
Cover and store at room temp for up to 2 days, or in the fridge for 4–5 days. Reheat slices in the oven or toaster oven for best texture.
Why This Pop-Tart Pie Has a Permanent Spot in My Recipe Box
It’s nostalgic, colorful, and just plain fun—everything a dessert should be. I love how easy it is to make, how customizable it is with different flavors, and how it brings out that “wow, you made that?!” reaction every single time. Whether you’re baking with kids or just tapping into your inner child, this Pop-Tart Pie is guaranteed to be a hit.
The Pop-Tart Pie That Has Everyone Asking, “Wait, You Made That?!”
Ingredients
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 1 pre-made pie crust
- 1 cup strawberry jam
- 1 tablespoon milk
- Rainbow sprinkles (for topping)
- 2 tablespoons butter (melted)
Instructions
- Preheat the oven to 375°F (190°C).
- Roll out the pie crust and fit it into a pie pan.
- Spread the strawberry jam evenly over the bottom of the crust.
- Cover the jam with another layer of pie crust. Pinch the edges to seal.
- Brush the top crust with melted butter and make a few slits for steam to escape.
- Bake in the preheated oven for 30 minutes or until golden brown.
- Let it cool slightly before frosting.
- In a bowl, mix powdered sugar, vanilla extract, and milk until smooth.
- Spread the frosting over the cooled pie and top with rainbow sprinkles.
- Slice and serve!
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