Nutella and Chocolate Mini Pies

merrybrides:

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To make these Nutella and Chocolate Pies, I made mini pie crust cups. Take 2 refrigerated Pillsbury pie crusts and unroll them on a silicon mat. Cut out large circles using a scalloped cookie cutter or even a small bowl. My cookie cutter was 5 inches wide. I had to knead and re-roll the scraps to get 6 out of each crust. Put the crusts in greased muffin tins, leaving an empty space between crusts. Press them into the bottom and on the sides. Ruffle and then 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.

RECIPE INGRDIENTS

Mini Pie Crust Cups:

  • 2 refrigerated pie crusts (I used Pillsbury)
  • 1 egg white, beaten
  • 1/4 cup granulated sugar

Nutella Mousse:

  • 4 oz cream cheese - softened
  • 1/2 cup powdered sugar
  • 2/3 cup Nutella
  • 1/2 tsp vanilla
  • 8 oz container whipped topping (I used Cool Whip)

Garnish:

  • 1/2 cup semi-sweet chocolate chips
  • 1 extra large Hershey’s chocolate bar

DIRECTIONS

Mini Pie Crust Cups:

  1. Unroll pie crusts on a silicon mat and cut out large circles using a scalloped cookie cutter or even a small bowl. My cookie cutter was 5 inches wide. I had to knead and re-roll the scraps to get 6 out of each crust.
  2. Put the crusts in greased muffin tins, leaving an empty space between crusts. Press them into the bottom and on the sides. Ruffle and then flatten the tops so they lay flat. Prick the bottoms with a fork.
  3. Brush lightly with beaten egg white and sprinkle with sugar.
  4. Bake at 450 degrees for 8-10 minutes.
Nutella Mousse:
  1. Beat softened cream cheese until light and fluffy.
  2. Add Nutella, sugar and vanilla. Beat until smooth.
  3. Fold in the container of whipped topping.
  4. Store in the refrigerator until ready to use.
Assembly:
  1. Once the pie crust cups are cooled and ready to be filled, spoon Nutella mousse into a pastry bag and pipe mousse into the pie crust cups.
  2. Drizzle with melted chocolate chips and top with chocolate curls.
  3. Make chocolate curls by softening the Hershey’s bar in the microwave for a few seconds. Then, use a vegetable peeler, held at an angle, to make the curls along the edge of the chocolate bar.


**** A special thank you to Tonia owner of the The Gunny Sack for sharing this  recipe and delicious photos with us. You can see more  of her recipes here.

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