Oreo & PB mini pies

Kenny & I borrowed the recipe from ModCloth to make our Oreo & Peanut Butter mini pies. We paired our pies with a Rusty Nail (1 part Scotch/1 part Drambuie).

Oreo PB Mini Pies
2 refrigerated pie crusts
36 Oreo cookies (1 package)
28-ounce container of creamy peanut butter
2 tablespoons melted butter
2 tablespoons granulated sugar

1. Preheat oven to 350°F. Spray muffin tin with non-stick cooking spray. Bring pie crusts to room temperature before unrolling.
2. Unroll pie crusts & use the lid of your peanut butter container as a cookie cutter. Cut out as many 4-inch rounds as possible from your pie crust.
3. Press cut dough into each muffin pan.
4. Spread about a teaspoon of peanut butter over each Oreo cookie. When all cookies are covered, double stack your Oreos to an Oreo-PB-Oreo-PB ratio, and place each stack into a pie crust.
5. Any remaining dough is cut into 1/4-inch strips to prepare lattice tops.
6. Brush melted butter and generously sprinkle sugar over the latticed tops
7. Bake for 22-26 minutes, until golden brown. Let them cool before removing from pan.