These Mini Toll House Pies are a quick and easy-to-make dessert recipe using only two store-bought ingredients: pie crust and refrigerated cookie dough! Takes just 30 minutes or less to make!

Preheat the oven to 350°F. Unroll the pie crust and cut 6 circles out of each crust roll. Place a circle in each muffin tin cavity, gently pressing down and against the sides.

Bake for 18-21 minutes, then remove and allow them to cool in the pan for 10 minutes before using a knife or fork to gently pop them out and place them on a wire rack to cool completely. Top with whipped cream before enjoying.

Place the mini toll house pies into an airtight container and store them at room temperature. Enjoy the mini pies for up to 3 days.