Peanut Butter and Chocolate "Pigskin" Pies made using Krusteaz Pie Crust Mix

Peanut Butter & Chocolate "Pigskin" Pies

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

Ingredients

  • 2 cups Krusteaz® Pie Crust Mix
  • 14 Peanut butter cups, finely chopped
  • 2 Whole eggs, beaten
  • 1 Egg white, beaten
  • Brown food coloring
  • White sugar, for sprinkling
  • TOOLS
  • Football shaped cookie cutter (approx. 3")
  • Pastry brush
  • Baking sheet(s)
  • Parchment paper

Directions

STEP 1

Preheat oven to 375° and line baking sheets with parchment paper.

STEP 2

Prepare pie crust dough as directed on the box and flatten to approximately 1/8” inch thickness on a well-floured surface.

STEP 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.

STEP 4

Brush the football edge lightly with water, then place another dough football on top.

STEP 5

Use a floured fork to crimp the edges and seal the pie. Repeat for remaining pies.

STEP 6

Tint eggs brown with food coloring.

STEP 7

Brush the colored egg wash over the top of each football, covering it completely, then sprinkle with sugar.