Mini Brownie Football Pies
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It’s National Pie Day…and almost the Super Bowl. Let’s make some mini football brownie pies!
I couldn’t let January 23 pass by without posting a pie for National Pie Day! I couldn’t decide what kind of pie to make until it hit me: football pie!
I can’t believe the Super Bowl is right around the corner and I haven’t posted a cute treat yet. I mean, one cannot live on peanut butter football dip alone, can they? (Or well, they can. Er, I can, but I need a little brownie to round out my diet.)
After a lemon pie fail, I wracked my brain for a fun football way to do a pie. I’ve seen pudding pies before, so I didn’t want to do that. But then I remembered how much I love brownie pies. I’ve made them before, a few times: Turtle Brownie Pies and Coconut Kiss Brownie Pies. There’s something about the combo of brownie and pie crust that just makes these so good!
If you’re looking for a quick, easy treat to make these are for you. Wether you top them with caramel or your favorite Hershey’s Kiss or a Rolo or a peanut butter cup, or make them into footballs, you will love these. They’re so versatile!
You start with a package of pre-made crusts. I used Pillsbury, but you could also make your own (try my favorite recipe here). You cut your crusts to fit in a mini muffin pan and then fill them with brownie batter. You can make your own from my favorite fudgy recipe or you can use a box mix. Once they’re cooked and cooled you pipe on the laces.
These are the perfect, easy football treat. And the perfect way to celebrate pie day!
Mini Football Brownie Pies
- 1 package refrigerated pie crusts — pack of two
- 1 brownie mix — plus ingredients to make the brownies
- Vanilla frosting — homemade or store-bought
- Preheat oven to 350°F. Unroll one pie crust and use a 2 1/2” round cookie cutter to cut circles of dough, re-rolling as needed. Spray mini muffin tins with cooking spray (I like to use the kind with flour in it) and press one round in each cavity. Repeat with second crust in box. You will get about 36. Chill until ready to fill.
- Prepare brownie mix according to the package directions. Remove crusts from refrigerator and fill each cavity with 1 tablespoon brownie batter. (You’ll have some leftover. You can bake the leftover as cupcakes or in a loaf pan and use for brownie pops or just eat it with a fork.)
- Bake pies for about 15 minutes, until the crust is browned. Let them cool completely before frosting.
- Once cooled, a gentle urging from a butter knife will help the pies pop out of the muffin pans. Place your vanilla frosting in a sandwich baggie and cut off a teeny tiny bit of the tip. Pipe laces onto your pies and enjoy!