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.
Dawn C says
*good
Dawn C says
i was wondering if this would be god with maybe peanut butter or a chocolate spread since i dont like nutella. Thoughts?
Tonia says
Hi Dawn,
It might be delicious! I made a peanut butter silk pie using a mix of chocolate and peanut butter called Whips. You can find the recipe here: http://www.thegunnysack.com/2013/07/peanut-butter-pie-recipe.html
~Tonia
Kristen Duke says
Okay not only do these sound tasty but they look gorgeous!!
mysweetiepiepie says
These look SO amazing and I’m a total freak for Nutella – definitely going to make these soon and have pinned your post here for future reference:
http://www.pinterest.com/pin/191332684143381000/
Can’t wait to see more of your gorgeous recipes!
Tonia says
Thanks for the pin and I hope you enjoy your pie! ~Tonia
sandra says
This is just what my daughter wanted! I wonder if the filling recipe is the same if I use a whole pie crust. I have one I already baked and wanted to make this pie. Will try it tomorrow! Thanks so much!
Tonia says
Hi Sandra,
It will probably be enough for the pie, although I’ve never tried it. I did use a similar recipe to make this Peanut Butter Pie in a springform pan but it was basically doubled: http://www.thegunnysack.com/2013/07/peanut-butter-pie-recipe.html The sides on the springform pan are much higher than the sides would be on your pie! Happy baking!
~Tonia
Jen and Emily @ Layers Of Happiness says
I just stumbled upon this recipe… Love your blog and nutella! Pinned it 🙂
Tonia says
Thanks so much! I’m delighted you found your way here!
Richelle says
These are just beautiful! Perfect for Valentine’s Day and getting your Nutella fix 🙂
Tonia says
Thank you, Richelle!
Nandita says
This looks fantastic toni a. would love to try this dessert for valentines day 🙂
Cindy Mooney says
Those look wonderful. I love Nutella! Can’t eait to try them.
Hayley @ The Domestic Rebel says
Not only are these truly stunning, but they look seriously delicious! I LOVE the scalloped edges of the pie crust — such a cute little detail that totally elevates the appearance of this already-beautiful pie!
Tonia says
Thanks so much, Hayley! I love how easy they were to make.
Tonia says
Sure thing! You going to drive down here for the fun?
Yead says
Looking so YUM. I love this Chocolate pie. This is amazing.
Tonia says
Thank you!
Gloria @ Simply Gloria says
No fun having to cancel a planned birthday party especially with the flu! Hope you all are feeling better now. I love how cute you made these little pies filled with all the sweetness! Have a most fabulous day, Tonia!
Tonia says
Yes, we are all feeling better for now and hopefully it will last! Thanks Gloria!
Caitlin says
These are adorable! I wish I didn’t gorge on Nutella spoons last night because there would be some left to make this!
Tonia says
Oh darn! Back to the grocery store it is for you! Thanks, Caitlin!
Chris @ Shared Appetite says
Oh. my. goodness. These look absolutely incredible!!! You have one lucky daughter!
Tonia says
Thank you Chris!
Chung-Ah | Damn Delicious says
These mini pie cups are absolutely adorable! I could just gobble up ten of these in the blink of an eye!
Tonia says
Unfortunately, they were that kind of wonderful! Thanks, Chung-Ah!
Dorothy @ Crazy for Crust says
So stunning!! Like, WOW.
Tonia says
Thanks so much, Dorothy!
Tonia says
Awesome! I can’t wait to see yours!
Tina @ Tina's Chic Corner says
Not only do these look delicious, I’m obsessed with your pictures! You’re an amazing photographer. 🙂
Tonia says
Thank you so much Tina! It is what I love to do!
Happy Valley Chow says
Oh my goodness gracious that looks absolutely incredible! Totally bookmarking and trying 🙂
Happy Blogging!
Happy Valley Chow
Tonia says
Thank you! I hope you enjoy them as much as we did!