Peach Pie Popsicles
Yield: 10 popsicles
  • 1 container peach Greek yogurt (5.3 ounces)
  • ¾ cup whole milk
  • ⅓ cup white sugar
  • ¼ cup heavy cream
  • 1.5 tablespoons cornstarch
  • 2 teaspoons vanilla extract
  • 2 medium peaches, peeled and diced
  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • 1 small pie crust, baked and crumbled
  1. Bake the pie crust according to package/recipe directions. Meanwhile, peel and dice the peaches. Also combine the brown sugar and cinnamon in a small bowl.
  2. To prepare the milk popsicle base, combine yogurt, milk, white sugar, cream, cornstarch and vanilla in a medium pot. Cook on medium-high heat until mixture comes to a simmer, whisking frequently. Once mixture starts to simmer, whisk constantly and cook an additional 2 minutes or until mixture thickens. Remove from heat and allow mixture to cool a bit. Pour mixture into a large liquid measuring cup for easy pouring into molds.
  3. First add a layer of peaches and crumbled pie crust to each of the molds. Then add a layer of milk mixture. Use a knife or chopstick to gently stir the peaches, crust and milk together. Gently tap the molds on counter to help mixture settle. Add a layer of brown sugar/cinnamon mixture. Repeat each layer, finishing with a layer of brown sugar/cinnamon on the top.
  4. Cover popsicles and insert wooden sticks. Then freeze overnight.
  5. To easily remove pops from molds, run warm water on the outside of the mold for about 5-10 seconds.
Recipe by Oakhurst Kitchen at