MINI NUTELLA PIES
March 27, 2018
MINI NUTELLA PIES
Ingredients
Mini Pie Crust Cups:
- 2 pie crusts store-bought or homemade
- 1 egg white beaten
- 1/4 cup granulated sugar
Nutella Mousse:
- 4 oz cream cheese softened
- 2/3 cup Nutella
- 1/2 cup powdered sugar
- 1/2 tsp vanilla
- 8 oz container whipped topping Cool Whip or 3 cups whipped cream
Garnish:
- 1/2 cup semi-sweet chocolate chips
- 4.4 oz extra-large Hershey's chocolate bar
Instructions
Mini Pie Crust Cups:
- Unroll pie crusts (or roll out pie crust if using homemade) on a silicone mat and cut out large circles using a scalloped cookie cutter or even a small bowl. My scalloped cookie cutter is 5 inches wide. Re-roll the scraps to get 6 flower shapes out of each crust.
- Put the crusts in greased muffin tins, leaving an empty space between crusts. You can fit 6 in each muffin pan. Press them into the bottom and on the sides. Ruffle and flatten the tops so they lay flat. Prick the bottoms with a fork.
- Brush lightly with beaten egg white and sprinkle with sugar.
- Bake at 450 degrees for 8-10 minutes.
Nutella Mousse:
- Beat softened cream cheese until light and fluffy.
- Add Nutella, powdered sugar, and vanilla. Beat until smooth.
- Fold in the container of whipped topping.
- Store in the refrigerator until ready to use.
Assembly:
- Once the pie crust cups are cooled and ready to be filled, spoon Nutella mousse into a decorating bag, cut the tip and pipe mousse into the pie crust cups.
- Melt chocolate chips according to the instructions on the package. Drizzle over the Nutella mousse. I used a decorating bag to make this easier.
- Make chocolate curls using a vegetable peeler, held at an angle along the edge of the chocolate bar. If you are having a hard time, I've found that it helps to soften the Hershey’s bar in the microwave for a few seconds. Garnish the mini Nutella pies with chocolate curls.
0 comments