Chocolate Chip and Banana Pocket Pies

• 2 tenderflake deep dish pie shells, frozen
• 12 cup banana, chopped
• 12 cup chocolate chips
• 1 tablespoon milk

1. Preheat oven to 400F.
2. Remove pie shells from freezer and allow to thaw at room temperature for 10-15 minutes.
3. Combine bananas and chocolate chips in a small bowl.
4. Set aside.
5. Remove pie shells from foil onto a clean, flat surface, lightly floured.
6. If cracks appear in pastry, press together and repair by using fingers moistened with water.
7. Cut out six egg shapes from each pie shell using a (2 3/4 x 4-inch) oval egg-shaped cookie cutter.
8. Set any leftover dough aside.
9. Divide filling mixture between 6 cutouts, mounding in center and leaving a 1/4-inch border.
10. Top with remaining cutouts Gently press edges together, and crimp with a fork.
11. Brush tops lightly with milk and bake 12-15 minutes, or until pastry is golden.
12. Allow pies to rest for 10 minutes before serving.
13. FOR DECORATING IDEAS: Add 3 tablespoons peanut butter to the chocolate chip mixture before filling pies for a different flavor.
14. If dough gets too warm while preparing pies, refrigerate for at least 15 minutes before baking.
15. Use any leftover dough to cut out shapes to decorate top.
16. Brush back with milk or egg wash to affix to pie and bake as directed.
17. Allow pies to cool completely if using a decorative icing.

dish pie shells, banana, chocolate chips, milk

Taken from www.food.com/recipe/chocolate-chip-and-banana-pocket-pies-453807 (may not work)