Instructions

• 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.