Peanut Butter & Chocolate “Pigskin” Pies

These cute, football-inspired pot pies are sure to be a hit with the crowd at any game day get-together! I filled mine with chocolate and peanut butter – a personal favorite – but you can play around with your own favorite flavors and pie fillings, too. A tinted egg wash is the *secret weapon* to making these mini “pigskins” look even more like the real thing!

Prep

Prep Time: 25 mins
Total time: 45 mins
Servings: 8 pies

Ingredients

2 cups 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

Tools

Football shaped cookie cutter (approx. 3 inches)
Pastry Brush
Baking Sheet(s)
Parchment Paper

 

Instructions

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!

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