Cut dough round into 2″ circles. Re-roll scraps to get 24.

Gently stretch circles and place lightly into cooking oil sprayed mini muffin tins.

Fill each pie with 4 chocolate chips, 4 butterscotch chips, a sprinkle of coconut and top with about 1 Tablespoon of sweetened condensed milk.

Bake at 350 for 11-15 minutes, until crust is fragrant and beginning to turn golden.

Immediately place a chocolate egg in the center of each pie and add a little more coconut, pressing down gently.

Let pies cool in pan for 10 minutes, then carefully remove to finish cooling.

Store covered. Refrigerate to preserve freshness if possible. Makes 24 bite size pies