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Halloween is big over here at our house. My entire family loves to create all kinds of ghoulish goodies for the big October 31st holiday. There is pumpkin carving (my son's personal favorite), costume planning (right up my daughter’s dark alley), frightful exterior decorating (my husband’s frightful forte) and spooky food prep which is the skeleton key to my haunted heart.

However, some friends question our love for Halloween and ask “Why does your family love Halloween SO much?”

Is one of us secretly married to a candy corn baron?

Does our family tree include a branch from Transylvania?

Is our family in a secret society of suburban walking dead?

Nope.

We just like to party.

Yes, party!

And make stuff.

All Hallows’ Eve provides an excellent time for both.

In the spirit of everything ghoulish and fun, let’s vamp up for the night of spooks and sparkles and celebrate Halloween with dessert so deliciously scary even Dracula would give up his day job.

These hideous hand pies are boo-ti-full and hands down the best-haunted dessert ever created! Bursting with sweet, tart, tangy raspberries and flaky buttery crust, these will be the devilish darling at any Halloween shindig.

For this recipe, a cakelet pan is need. It can be found here: Nordic Ware Haunted Skull Cakelet Pan {affiliate link}

Skull Pie

Pie Ingredients

1/4 cup unsalted butter; melted
3 pre-made pie crust; thawed
1/2 teaspoon salt
1/2 cup granulated sugar
3 tablespoons all-purpose flour
12oz bag of frozen raspberries

Icing Ingredients

1 & 1/2 cups powdered sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
3-4 tablespoons milk
2 tablespoons melted butter

Step 1: Pre-heat the oven to 400 degrees Fahrenheit. For the pie, melt the butter and lightly brush each skull tin with a pastry brush. Roll out the pie crusts to be 1/4 inch thick. Cut the dough into 2.5-inch strips with a total number of strips being about 12. Place one strip in each skull tin and press until the entire cavity is filled. Repeat for the remaining tins for a total of 6 strips used.

Step 2: In a large mixing bowl, combine the raspberries, sugar, salt, melted butter, and flour. Stir to combine.

Step 3: Scoop approximately 1/4 cup of raspberry filling into each skull tin and evenly distribute the filling across the 6 tins. Layer and stretch the remaining 6 strips of dough on top of each tin and pinch the bottom dough and top dough together to create a seal.

Step 4: Place the pan in the oven and bake for 28-32 minutes or until the tops/back of the skulls turn toasted golden brown. Remove from the oven and let cool.

Step 5: While the pies are cooling, whisk together the icing by placing the powdered sugar and salt in a medium bowl. Add the vanilla, milk, and butter and whisk to combine. The icing should be thick but runny.

Step 6: When the pies are cooled, flip them onto a wire rack with a jelly roll pan placed underneath. Pour the icing over each pie and let dry.