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close up of Coconut-Kiss-Brownie-Pies

Coconut Kiss Brownie Pies

Author Dorothy Kern


  • 1 box (2 rolls) refrigerated pie crust
  • 1 box (9x13” pan size) brownie mix, plus egg, water, and oil called for on the box
  • 36 Coconut Cream Hershey’s Kisses


  • Preheat oven to 350 degrees. 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 back 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. While the pies are baking, unwrap your Coconut Kisses.
  • Remove the hot pies from the oven and place one Kiss in the center of each (much like you’d do with blossom cookies). Let cool completely before moving or removing from the pan. If you move them too soon, the Kisses will collapse! Once cooled, a gentle urging from a butter knife will help them pop out of the muffin pans.


If you don't like or can't find the Coconut Kisses (they are only available at Easter) you can substitute any Kiss flavor! Caramel, regular, Candy Cane, Cherry Cordial, or Mint Truffle for Christmas, Pumpkin Spice for Fall. Use what you like!