Mini Chocolate-Nutella Mousse Pies

1. 1

   Roll the dough into 1-inch sized balls. Place each ball in a cup of a mini muffin pan. Use either a mini tart shaper or the bottom of a shot glass to shape into mini pie shells. Prick the bottom of each shell with a fork. Bake the pie shells in the oven at 350u00b0F for 20-25 minutes or until golden. Let crusts completely cool before filling.

2. 2

   To make the filling, combine the milk and Nutella. Whisk together until it is well-mixed and resembles chocolate milk. Add the chocolate instant Jello pudding. Mix well and refrigerate until set.

3. 3

   Meanwhile, let the Cool Whip thaw on your kitchen counter. Once it is thawed, add a few spoonfuls to the pudding and stir together well. Then gently fold in the rest to make a light fluffy mousse. Use a pastry bag to fill your pie shells. Or forget all that and just grab a spoon and dig in!

4. 4

   Note: I used Sylvia's Perfect Pie Crust for the pie crust, from Ree's recipe box.

* Per serving · 4 servings · Values may vary.

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