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.

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.

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.