Peanut Butter & Chocolate "Pigskin" Pies
Peanut Butter & Chocolate "Pigskin" Pies
Photo and recipe courtesy of Krusteaz
Servings
8
Ingredients
- 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
Directions
- Preheat oven to 375° and line baking sheets with parchment paper.
- Prepare pie crust dough as directed on the box and flatten to approximately 1/8” inch thickness on a well-floured surface.
- 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.
- Brush the football edge lightly with water, then place another dough football on top.
- Use a floured fork to crimp the edges and seal the pie. Repeat for remaining pies.
- Tint eggs brown with food coloring.
- Brush the colored egg wash over the top of each football, covering it completely, then sprinkle with sugar.
- Cut small strips from leftover dough to create “laces” on the footballs. Give the laces a clear egg white wash (optional).
- Bake for 20 minutes or until edges start to brown. Let cool before serving and enjoy!