Preheat oven to 375°F. Unroll your pie crust and cut 3 1/2” circles with a round cookie cutter. (If you’re using a scratch crust, make sure it’s chilled after rolling like I talk about in this post.)

Spray the bottom of a cupcake pan with cooking spray. Wrap each crust circle around the inverted cupcake pan cavities. Prick the tops of each with the tines of a fork to reduce bubbling.

With re-rolling your crust, you’ll get 8-10 pie crust bowls. Double the recipe using two pie crusts as needed.

Bake for about 11 minutes, until the crusts are a light golden color. Cool completely, then gently remove from the muffin pan. (Be careful - they’re fragile!)

Fill with scoops of ice cream and toppings like chocolate sauce and sprinkles. Use your favorites!