Copycat KFC Strawberry Creme Pie Poppers Recipe

If you’ve ever peeled back a warm paper pouch and bit into that golden, flaky crust, only to get a burst of warm strawberry sweetness with a creamy twist, you already know how special KFC’s Strawberry Creme Pie Poppers are. They’re the kind of dessert that feels like it belongs at a county fair, or maybe packed into a picnic basket under a gingham cloth.

I first tried one on a whim, after a long road trip detour that ended with a fried chicken feast and a “might-as-well” dessert add-on. But that first bite? Immediate regret that I hadn’t ordered the 10-pack. There was something so nostalgic about it. The gooey strawberry filling was just tart enough, the cream cheese added a mellow richness, and the crust reminded me of my grandma’s fried pies, crispy-edged, a little chewy inside, and just sweet enough to not need frosting.

This copycat version brings all of that comfort and flavor straight into your kitchen. No drive-thru necessary. Just a little dough, a simple filling, and a shallow pan of hot oil.

How to Make KFC Strawberry Creme Pie Poppers (at Home)

Start by making a quick strawberry filling, just simmer strawberries, sugar, and lemon juice until glossy and thick. Then whip up a lightly sweetened cream cheese blend. Cut your pastry dough into rectangles, spoon in the filling, seal and slash the tops like the real thing. A dip in hot oil gives you that signature crisp, golden shell. Sprinkle with sugar and serve warm. It’s simple, fast, and way too easy to eat three in a row.

Nutrition Facts (per popper, approx.)

• Calories: 70
• Fat: 4 g
• Carbohydrates: 8 g
• Sugar: 4 g
• Protein: 1 g

Ingredients (Makes 10 poppers)

Prep time: 30 minutes
Cook time: 10 minutes
Total time: 40 minutes
Servings: 10 mini pies

For the Strawberry Filling

• 1 cup chopped strawberries (fresh or frozen)
• 2 tablespoons sugar
• 1 teaspoon lemon juice
• 1 teaspoon cornstarch + 1 tsp water (slurry)

For the Cream Filling

• 4 oz cream cheese, softened
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract
• Pinch of salt

For the Dough

• 1 sheet refrigerated pie crust (or rough puff pastry)
• 1 egg + 1 tsp water (for egg wash)
• Coarse sugar for topping

For Frying

• Neutral oil (vegetable or canola), for shallow frying

Tools You’ll Need

• Small saucepan
• Mixing bowl
• Rolling pin
• Fork or crimper
• Sharp knife or pastry cutter
• Slotted spoon
• Thermometer (for frying)
• Baking sheet with paper towels

Instructions

1. Make the strawberry filling

In a small saucepan, combine strawberries, sugar, and lemon juice over medium heat. Cook until fruit breaks down and juices release (about 5–7 min). Stir in the cornstarch slurry and simmer another 1–2 minutes until thickened. Cool completely.

2. Make the cream filling

Beat the cream cheese, powdered sugar, vanilla, and salt until smooth and pipeable. Chill for 10 minutes to firm up.

3. Prep the dough

Roll out the dough to about ⅛-inch thick. Cut into 2.5 x 2 inch rectangles (you’ll need 20 pieces). Place 10 pieces on a tray.

4. Fill and seal

Spoon or pipe ½ tsp of cream filling and 1 tsp of strawberry filling into the center of each base piece. Place a second rectangle on top. Seal edges with a fork. Cut 2–3 shallow slits in the top of each pie. Brush with egg wash and sprinkle with coarse sugar.

5. Fry

Heat oil in a skillet to 350°F (175°C). Fry pies in batches, 1–2 minutes per side, until golden brown. Drain on paper towels. Sprinkle with fine sugar if desired.

6. Serve warm

Best enjoyed within an hour while the crust is crisp and the filling is gooey.

Tips

• Chill filled pies for 10 minutes before frying for better shape.
• Don’t overfill, too much filling can cause leaks during frying.
• Use a pastry crimper for an extra professional look.
• You can freeze un-fried pies for later. Fry straight from frozen, adding 30 seconds to cook time.

What to Serve with Strawberry Creme Pie Poppers

Sweet & light

• Fresh strawberries or raspberries – A handful of berries on the side brings a cool, juicy contrast that highlights the tartness in the filling.
• Lemon sorbet – The bright citrusy chill cuts through the fried crust for a refreshing pairing.
• Whipped cream with a dash of cinnamon – A soft, creamy dip gives you a cozy holiday-vibe dessert board feel.

Comfort-style

• Vanilla ice cream – It’s hard to beat hot pie and cold ice cream. Especially when the filling oozes and melts into the scoop.
• Warm milk or sweet iced tea – Either way, a gentle drink to balance the richness.
• Mini pancakes or crepes – Stack ‘em and serve with a few poppers on the side for a brunch-dessert hybrid. You won’t regret it.

Savory contrast

• Crispy chicken tenders – It’s a classic sweet-savory duo. Bite of chicken, bite of pie. It shouldn’t work but oh, it does.
• Bacon-wrapped anything – Salty, fatty, smoky, those notes set off the sweet cream filling like a dream.
• Cheese board with brie or ricotta – Something soft and creamy to mirror the filling, but with just a touch of funk or salt.

Variations

Baked Version
Brush the assembled pies with egg wash, sprinkle with sugar, and bake at 400°F (200°C) for 15–18 minutes until golden brown. Still delicious, just a little lighter.

Air Fryer Method
Preheat to 375°F (190°C), air fry for 6–8 minutes, flipping halfway. Spray lightly with oil for that crisp exterior.

Cherry Cheesecake Poppers
Swap strawberries for cherry pie filling. The tart cherry plus cream cheese combo is straight out of a diner dessert case.

Peach & Cream Poppers
Use chopped canned peaches instead of strawberries, and add a tiny pinch of cinnamon to the cream filling.

Chocolate-Strawberry Poppers
Add 1 tsp mini chocolate chips to each popper before sealing. Think chocolate-covered strawberry meets fried pie.

Glazed Donut Poppers
After frying, skip the sugar topping and dip in a vanilla glaze. You’ll get major fairground vibes.

Ingredient Substitutes

Strawberries
Original: Fresh or frozen chopped
Substitutes: Raspberry, cherry, or blueberry; canned pie filling; even strawberry jam in a pinch

Cream Cheese
Original: Full-fat block cream cheese
Substitutes: Mascarpone (richer), Neufchâtel (lighter), dairy-free cream cheese

Pie Dough
Original: Refrigerated pie crust
Substitutes: Homemade rough puff, puff pastry (for lighter texture), crescent dough (for a softer, cakier result)

Egg Wash
Original: 1 egg + water
Substitutes: Milk, cream, or melted butter brushed on before baking/frying

Coarse Sugar
Original: Turbinado or sanding sugar
Substitutes: Plain granulated sugar, or skip entirely and glaze instead

Oil for Frying
Original: Vegetable or canola
Substitutes: Peanut oil (for richer flavor), avocado oil (if you’re fancy), or bake instead

Honest Review

After a few batches, some filling leaks, and one near oil fire (okay, not really, but it felt dramatic), I can say this homemade version of KFC’s Strawberry Creme Pie Poppers totally delivers. The crust fries up beautifully, crispy on the outside, just a little chewy underneath, and the sugar on top adds that nostalgic diner-pie sparkle. The filling balance took a few tries, but once I got the strawberry jam thick enough and the cream cheese just tangy-sweet, it all came together.

Is it exactly like KFC’s? Not quite. KFC’s are machine-crimped and probably flash-fried in ways I can’t replicate. But flavor-wise? This hits all the right notes. The strawberry bursts through, the cream cheese adds depth, and the crust honestly might be better than the original if you eat them warm out of the fryer. These poppers have that unmistakable fast-food-meets-fair-food magic, gooey, buttery, sweet but not too much, and extremely snackable.

If you loved them at KFC or missed the chance to try them while they were available, this copycat scratches the itch. Big time. You might even like them better. I kinda do.