Mini Nutella Pies
Ingredients:
- refrigerated pie crusts - 2
- egg white, beaten - 1
- sugar - 1/4 cup
- cream cheese, softened - 4 ounces
- powdered sugar - 1/2 cup
- Nutella - 2/3 cup
- vanilla - 1/2 teaspoon
- Cool Whip, thawed - 8 ounces
- semi sweet chocolate chips, melted - 1/2 cup
- Hershery candy bar, for chocolate curls - 1 extra large
Instructions:
Unroll pie crusts, cut out 5 inch circles using a scalloped cookie cutter or even a small bowl. Knead and re-roll the scraps to get 6 circles from each crust.
Gently press the crusts into the bottom and sides of greased muffin tins, leaving an empty muffin well between crusts. Ruffle edges of the pie crust and then flatten the tops so they lay flat. Prick the bottoms with a fork. Lightly brush crust with beaten egg white and sprinkle with sugar. Bake in a preheated 450 degree oven for 8 - 10 minutes. Cool completely before filling.
Prepare mousse -- Beat cream cheese until light and fluffy, add Nutella, sugar and vanilla; beat until smooth. Fold in the Cool Whip. Place in the refrigerator until ready to use. To serve pipe mousse into the pie crust. Drizzle with melted chips and top with chocolate curls.
Mousse can also be piped into chocolate cups. Garnished with a sprinkle of cocoa, topped with chocolate curls.
