Peanut Butter & Chocolate "Pigskin" Pies

• 2 cup krusteaz pie crust mix
• 14 peanut butter cups, finely chopped
• brown food coloring
• 2 whole eggs, beaten
• 1 egg white, beaten
• white sugar, for sprinkling
• football shaped cookie cutter (approx. 3 inches)
• pastry brush
• baking sheet(s)
• parchment paper

1. Preheat oven to 375° and line baking sheets with parchment paper.
2. Prepare pie crust dough as directed on the box and flatten to approximately 1/8” inch thickness on a well-floured surface.
3. Use a cookie cutter to cut football shapes from the dough. Spoon a tablespoon of chopped peanut butter cups into the center of a football.
4. Brush the football edge lightly with water, then place another dough football on top.
5. Use a floured fork to crimp the edges and seal the pie. Repeat for remaining pies.
6. Tint eggs brown with food coloring.
7. Brush the colored egg wash over the top of each football, covering it completely, then sprinkle with sugar.
8. Cut small strips from leftover dough to create “laces” on the footballs. Give the laces a clear egg white wash (optional).
9. Bake for 20 minutes or until edges start to brown. Let cool before serving and enjoy!