Mini Nutella Pies have scalloped-edged pie crust cups filled with Nutella mousse, drizzled with chocolate, and topped with chocolate curls.
Pies are fun no matter the type, but there’s something about the mini size or the individual serving size that makes them a little more special. When I was a teenager, I used to request French silk pie instead of cake for my birthday.
My kids typically want a non-traditional cake for their parties as well. We’ve had ice cream cakes, dirt cakes, ooey gooey bars, and now these Mini Nutella Pies.
Table of contents
How To Make Mini Nutella Pies:
Step One: Pie Crust Cups
Unroll a pie crust on a silicone mat. Cut out large circles using a scalloped cookie cutter or even a small bowl. I used store-bought premade crusts but homemade will work as well.
To make scalloped pie crust cups I use my flower shaped cookie cutter is 5 inches wide. I re-rolled the scraps to get six flower shapes out of each pie crust
I got the idea for the Mini Nutella Pies from these Banana Cream Pies from the Duluth Grill.
Put six crusts in greased muffin tin cavities, 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° for 8-10 minutes.
Step Two: Nutella Mousse
The filling for these Mini Nutella Pies is the same as the filling I used in my Nutella Chocolate Torte recipe. To make the filling, beat softened cream cheese until light and fluffy. Add Nutella, powdered sugar, and vanilla. Beat until smooth.
Fold in a container of whipped topping (Cool Whip) or use three cups of whipped cream. Store in the refrigerator until ready to use.
Step Three: Filling and Garnish
As soon as the pie crust cups are cooled, they are ready to be filled with Nutella mousse. Using a spoon, fill a decorating bag, cut the tip and pipe mousse into the pie crust cups.
You can also fill a zip-top bag and cut the corner of that if you do not have a piping bag and tips.
Place chocolate chips in a bowl and melt according to the instructions on the package. Use a decorating bag to drizzle the melted chocolate over the Nutella mousse.
Use a vegetable peeler to make curls out of chocolate. Hold it at an angle along the edge of an Extra-Large Hershey’s Chocolate Bar.
Soften the chocolate bar in the microwave for a few seconds if you are having a hard time. Place the chocolate curls on top of the pies for a nice finishing touch.
Mini Nutella Pies FAQ’s
Yes, you can. Wrap them tightly with plastic wrap, store them in an airtight container in the freezer, and thaw before serving.
Yes, this recipe makes enough for two full-size pies.
Yes, you can use a graham cracker crust.
You could try using peanut butter!
More Nutella Recipes
- This Nutella Layer Cake has layers of chocolate cake with Nutella mousse.
- You can make Nutella Pudding Cookies with only four ingredients!
- European Truffle Pies have triple the chocolate.
- Nutella Mousse Cups are a fun twist on peanut butter cups.
Mini Nutella Pies
Video
Ingredients
Mini Pie Crust Cups:
- 2 pie crusts store-bought or homemade
- 1 egg white beaten
- ¼ cup granulated sugar
Nutella Mousse:
- 4 oz cream cheese softened
- ⅔ cup Nutella
- ½ cup powdered sugar
- ½ teaspoon vanilla
- 8 oz container Cool Whip or use 3 cups whipped cream
Garnish:
- ½ cup semi-sweet chocolate chips
- ½ cup chocolate curls from an extra-large Hershey's chocolate bar
Instructions
Mini Pie Crust Cups:
- Preheat oven to 450˚F. 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˚F 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.
Boradeth som says
Should I bring pie crust to room temperature?
Tonia Larson says
No, you want it to be chilled so that it doesn’t shrink too much.
Karen G Hall says
came out great! can these be frozen?
Tonia Larson says
Fantastic! Yes, they should freeze well.
-Tonia
Boradeth says
How many centimeters to cut piping bag?
Tonia Larson says
Hello Boradeth,
Cut off about 4 centimeters for the filling and 1 centimeter for the garnish.
Best,
Tonia
Boradeth som says
Do I need to preheat oven?
Tonia Larson says
Yes, preheat to 450°F. Enjoy!
Debby DeLuca says
Hi . These look amazing. Can I make them the day before our event?
Tonia says
Hi Debby,
Yes, these could be made the day before!
~Tonia
Debby DeLuca says
Thank you! I have added them to my selection.
Kate says
Hi, could I use the filling to pipe on cupcakes? Will it hold?
Have made these before, delicious!
Just wondering if the filling will hold on a cupcake?
Tonia says
Hi Kate,
I’ve never tried it so I’m not sure. I have used a similar frosting on a cake though and it held up but it uses slightly less Nutella. https://www.thegunnysack.com/nutella-chocolate-torte-recipe/
Good luck!
-Tonia
Cheryl says
First of all, I wish there was a calorie count on these and Second, can you freeze them after they are filled?
Kim says
If you need a calorie count you should not be eating these 😉 But as a cheat treat they are delicious!
Heather Bryant says
What muffin pan is that? I need one and would love one that would fit well with this recipe!
Tonia says
Hi Heather,
The pan I used is vintage. The pan is stamped with the following:
Mirro
The Finest Aluminum
Made in the USA
Pat. Pending
162M
~Tonia
Heather Bryant says
It’s a beautiful pan! I have everything I need so far but the pie crust cutter then it’s off to baking land!
Sabrina B says
beautiful mini pies, great for a fun party, love the serving size, thank you for this recipe!
Lourdes says
can you just make one big pie with the filling…..
Blue says
Hello-! Loved your recipe. I’ve made it three different ways. I used a strawberry butter instead of Nutella and added a ribbon of it within the ” mousse” with shavings of white chocolate and white choc with raspberry reductions. I uses a mini heart cut out to place around the rim and drizzled with raspberry reduction.
2nd :: adult version I used coffee brandy in the crust and coffee syrup with brandy in the mousee. Shavings were a dark choc with coffee bits with a white choc drizzle with a bit of vodka.
3rd : I made a tropical version with pineapple jam reduction with coconut cream . Shavings were a Lindt coconut and a pineapple bars. With a drizzle of those bars melted and alternated. Crust has toasted coconut added.
Used a mini pineapple cut out and used chocolate straws cut to look like a drink.
■ From Blue Angel Diver 2016
lovely lovely
Tonia says
WOW! Thank you for all the great options!
Christina says
These sounds completely amazing! Yummy!
Michelle says
Tried this tonight, and the crusts shrunk a lot. Any idea how to avoid that?
K says
Yes, freeze the crusts and use pie weights
Susan says
Thank you so much for sharing this adorable dessert. I wanted to make these only smaller…kind of a bite sized, so i used a 3 1/2 inch flower cutter…and my mini muffin pan….and they came out really cute!!!
Tonia says
Really? Yay! That sounds awesome! I will have to try making your mini version. Enjoy! ~Tonia
Susan says
Thank you again!!! I used the same exact cutter only a smaller version….You could pick them up and eat them with one hand….How many of them you eat..well that’s another story!
Rachel says
I am also wondering how far in advance I can make & store the filling as well as how many mini pies this recipe makes?
Tonia says
You could make them a day in advance. It makes 6 mini pies.
Nada says
Hello,
These look absolutely insane! I have an event coming up and I want to start as much of the food prep in advance as I can. I wanted to know how long in advance can I make the filling and how do I store it aka will it last 3-4 days in the fridge?
Thank you 🙂
Teresa says
They look delicious!! I am curious how big was the cookie cutter that you used?
Tonia says
I used a scalloped cookie cutter that was 5 inches wide. You can find them here: http://www.wilton.com/store/site/product.cfm?sku=2308-1204
Shinee says
Simply gorgeous! Your photography is amazing.
Kimi says
So cute and so Yummy!!
tara says
Making Valentine’s for my sons preschool and wanting to do these for the teachers can you fill them a couple days in advance and just keep them in the fridge