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