This mini pies are an excellent dessert to serve for parties and get-togethers, or maybe a nice little treat for Valentine’s Day. They are best served warm!
Mini Kiss Pies
Yield: about 14 pies
14 Hershey’s Kisses, any flavor
1 refrigerated pie crust
granulated and powdered sugar for sprinkling
Preheat oven to 350 degrees. Roll out pie crust to slightly flatten.
Using a 2 1/2 or 3 inch round cookie cutter, cut approximately 12 rounds in the dough. (It just needs to be big enough to come up to the top of the kiss.) From the scraps, you will probably be able to roll 2 more rounds. Discard remaining dough. It will be tough if you continue to roll out the scraps.
Bring the other two edges up to the center and pinch together tightly (see pictures). Pinch the seams to seal. Sometimes it helps to slightly fold the seam over so that they don’t open up while baking.
Lightly spray the tops of the pies with the cooking spray and sprinkle with granulated sugar.
Bake approximately 15 minutes or until edges are light golden brown. Cool and dust with powdered sugar before serving (optional). I like to eat mine while they’re still warm.
Tips and Thoughts:
I used dark chocolate Hershey’s Kisses, but you can use any flavor you like, as well as a few chocolate chips if you don’t have Kisses on hand.
Since I’m moving, I’ve been trying to eat up all of the food in my freezer. I thought this would be an excellent way for me to use up the pie crusts I’ve had in there since Thanksgiving. The nice thing about the recipe is that it doesn’t make too large of a batch!
Recipe inspired by Picky Palate