These little treats are pure, portable joy: a flaky pie crust cup filled with brownie batter, baked, then crowned with a Coconut Cream Hershey’s Kiss. They’re exactly the kind of thing I make when I want a party dessert that’s impressive without being fussy.

No complicated tempering. No piping bags. Just refrigerated crusts, a box brownie mix and those 36 Kisses that turn every bite into a gooey, coconut-sweet center. They’re fast to assemble, forgiving on timing, and reliably crowd-pleasing.

I’ll walk you through exactly what to do, why each step matters, and how to adapt these for different needs. Read through once, gather your tins and cutters, and you’ll be baking in under an hour.

The Ingredient Lineup

Ingredients

1box(2 rolls) refrigerated pie crust — the ready-made crust gives you flaky cups without rolling from scratch; cold dough is easier to shape.
1box(9×13” pan size) brownie mix, plus egg, water, and oil called for on the box — the boxed mix keeps the filling simple and consistent; follow the box for best texture.
36Coconut Cream Hershey’s Kisses — unwrapped and ready to press into the hot pies for a melty, coconut-forward center.

Make Coconut Kiss Brownie Pies: A Simple Method

Preheat oven to 350°F (175°C).
Unroll one refrigerated pie crust and use a 2½-inch round cookie cutter to cut circles; re-roll scraps as needed. Repeat with the second crust. You should have about 36 circles.
Spray mini muffin tins with cooking spray and press one dough circle into each cavity.
Chill the filled mini muffin tins in the refrigerator while you prepare the brownie batter.
Prepare the brownie mix according to the package directions, using the egg, water, and oil called for on the box.
Remove the chilled crusts from the refrigerator. Fill each dough-lined cavity with 1 tablespoon of brownie batter. (Reserve leftover batter for baking separately, if desired.)
Bake the filled mini pies for about 15 minutes, or until the crusts are lightly browned.
While the pies are baking, unwrap the 36 Coconut Cream Hershey’s Kisses.
Immediately after removing the pies from the oven, place one unwrapped Kiss in the center of each hot mini pie.
Let the pies cool completely in the pan before removing. If a piece sticks, use a gentle nudge with a butter knife to help pop them out.

Why This Recipe Is Reliable

Reliability comes from keeping things simple and using predictable, store-bought building blocks. Refrigerated pie crusts are rolled and consistently thin, so they bake evenly in mini tins. A boxed brownie mix gives uniform batter viscosity and predictable rise. Those two elements remove a lot of guesswork.

There are only a few critical moments: cutting consistent circles (the 2½-inch cutter yields roughly 36 cups), chilling the filled tins so the crusts hold shape, and placing the Kiss while the pies are still hot so it melts into a glossy center. Follow those and you’ll get repeatable results.

Low-Carb/Keto Alternatives

If you need to lower carbs, the structure of this dessert still works—flaky cup, fudgy center, melty top—but you’ll swap components rather than rewrite steps.

Use a low-carb pie crust or make a nut-based crust pressed into mini tins instead of the refrigerated crusts.
Make a keto-friendly brownie batter (erythritol/monk fruit-sweetened) and portion 1 tablespoon into each cup just as the recipe directs.
For the topper, look for sugar-free or dark chocolate alternatives in small individually wrapped pieces if you want the Kiss effect.

Equipment Breakdown

Gather these tools before you start. Having everything ready keeps the process quick and calm.

Mini muffin tins — one or two depending on batch size; you’ll need about 36 cavities.
2½-inch round cookie cutter — to cut uniform circles from the pie crusts.
Cooking spray — prevents sticking and helps release the pies cleanly.
Mixing bowl and whisk or spoon — to prepare the boxed brownie batter.
Refrigerator space — keep the filled tins chilled while you mix the batter.
Butter knife — to ease stubborn pies out of the pan after cooling, if needed.

Pitfalls & How to Prevent Them

Soggy bottoms

Problem: Wet batter can make the crusts limp. Prevention: Press the dough well into the muffin cups and chill the filled tins before adding batter. A lightly browned crust indicates a cooked bottom.

Overflowing cups

Problem: Overfilling with batter causes drips and uneven edges. Prevention: Measure 1 tablespoon per cup exactly and reserve extra batter for a separate pan.

Over-melted Kisses

Problem: Putting the Kiss in too early can cause it to flatten instead of forming a soft center. Prevention: Remove pies from the oven and place an unwrapped Kiss immediately on top while the pie is hot — that short window creates a melty peak without losing shape.

Sticking to the pan

Problem: Some pies cling to the tin. Prevention: Generously spray the tins, cool completely before removing, and use a butter knife to nudge loose pieces gently.

Customize for Your Needs

These pies are a great canvas. Small swaps or finishing touches change the mood without changing the method.

Make them nutty: press a thin layer of chopped toasted nuts into the bottom of each crust before adding batter for texture.
Salted contrast: sprinkle a tiny pinch of flaky sea salt on each Kiss right after you place it to highlight the chocolate and coconut.
Flavor swaps: try different Kiss flavors — caramel, dark, or peppermint — if you want a twist, but keep the assembly the same.
Double-duty batter: pour leftover brownie batter into a small baking dish to make a tray of brownies while your pies bake.

Testing Timeline

Here’s an efficient timeline for one cook cycle so you can plan your time.

0–10 minutes: Preheat oven, unroll crusts, cut circles, and press into greased mini tins.
10–20 minutes: Chill filled tins while you mix the boxed brownie batter.
20–35 minutes: Fill each cup with 1 tablespoon of batter and bake for about 15 minutes.
35–45 minutes: Place the unwrapped Kisses on hot pies, then cool completely in the pan.

Hands-on time is compact because freezing/chilling and baking happen with minimal attention. If you’re making multiple batches, the process stacks neatly.

Make-Ahead & Storage

Make-ahead options keep these handy for parties and weeknight treats.

Assemble then bake close to serving: you can prepare the crust-lined tins and chill them a few hours before baking if you want to split the work.
Storage after baking: once cooled completely, store the pies in an airtight container. Refrigerate if your environment is warm or if you prefer a firmer filling.
Freezing: these pies freeze well. Flash-freeze on a tray, then transfer to a freezer-safe container or bag for longer storage. Thaw in the refrigerator or at room temperature before serving.

Ask & Learn

If something goes sideways, send a clear description of which step you were on and what went wrong. Include oven temperature, whether you chilled the tins, and how much batter you used per cup. That information makes troubleshooting fast and accurate.

I want you to get that perfect sticky Kiss center. Small adjustments to chilling time, oven calibration, or how much batter you spoon in are usually all it takes.

Ready to Cook?

Quick checklist before you start: preheat the oven, grease the mini tins, unroll both pie crusts, have a 2½-inch cutter ready, and unwrap 36 Kisses but keep them aside until baking finishes. Make the boxed brownie mix exactly as directed, and remember: 1 tablespoon per cup, bake about 15 minutes, then press a Kiss into each hot pie.

These Coconut Kiss Brownie Pies are one of those recipes that look like effort but feel easy to make. With a little organization and the steps above, you’ll have a batch of shiny, chocolate-coconut centers that disappear fast. Enjoy the baking — and the sharing.

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