Mini Chocolate-Nutella Mousse Pies

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 350ºF for 20-25 minutes or until golden. Let crusts completely cool before filling.

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.

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!

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