White Chocolate Berry Mini Pies

6 pre-made mini graham cracker crusts
1 egg white, beaten
1 cup heavy cream
4 oz cream cheese, mixed until smooth
4 oz White Chocolate, chopped
1 tsp vanilla
6 Tbsp Nutella
Fresh Berries for garnish

Preheat oven to 375

Brush the graham cracker crusts with beaten egg white and bake for 5 minutes. Remove the
from oven and allow them to cool completely.

In a small saucepan, bring about 1 inch of water to a boil. Make a double boiler by placing a bowl on top on the saucepan with the boiling water so it fits snuggle over the top without touching the water.

Put the white chocolate in the bowl, and stir until completely melted. set aside.
In a medium bowl, combine the cream, sugar with an electric mixer and vanilla until it starts to thicken.

Add the softened cream cheese in 3 parts, mixing well in-between each addition.
Whip to a whip creamed consistency.

Fold in the melted chocolate.

Cover and place the chocolate, cream cheese mixture in the fridge for about one hour.

Place one tablespoon of the Nutella in each of the tarts.

Place the chocolate mixture in a zip lock bag, snip off the edge and pipe it into the mini pie shells.

Garnish with fresh berries.

Refrigerate until ready for serving.

The Hungry Housewife