1. Preheat oven to 350°; spray standard 12-cup muffin pan with cooking spray. Soften pie crusts as label directs

2. Lightly flour work surface; unroll crusts onto work surface. With rolling pin, roll each crust into 12-inch circle. With 4-inch round cookie cutter, cut 12 circles from dough. Press circles into bottom and up sides of prepared cups. Save remaining dough for another use.

3. In small saucepot, cook chocolate chips and butter over low heat 4 minutes or until most chips are melted, stirring frequently with rubber spatula; remove from heat and stir until all chips are melted

4. In medium bowl, whisk eggs, sugar and vanilla extract; whisk in flour, sea salt and chocolate mixture until incorporated. Divide batter into prepared cups; bake 20 minutes or until toothpick inserted in center comes out with a few crumbs. Cool completely in pan on wire rack. Makes 12 pies.

5. With icing, pipe X's on 6 pies and O's on remaining 6 pies

6. Cut leftover pie dough scraps into 2-inch pieces, brush with butter, sprinkle with cinnamon and sugar, and bake at 350° until golden brown and crisp. Use as chips for a sweet dip, as garnish on your favorite ice cream or just snack on them as is

• 16 g Total fat
• 7 g Saturated fat
• 45 g Cholesterol
• 166 mg Sodium
• 31 g Carbohydrates
• 1 g Fiber
• 20 g Sugars
• 20 g Added sugars
• 4 g Protein