Directions:

• Preheat the oven to 400 degrees. Spray a standard muffin tin with non-stick spray and set aside.
  
• Carefully unroll the premade pie crusts and use a 4 inch round cookie cutter to cut as many mini crusts as you can, rerolling the dough as many times as possible.
• Carefully press into the muffin tins.
  
• Poke holes with a fork in the bottom and sides of each mini pie to prevent air pockets. Bake in a preheated oven for approximately 15-18 minutes until the middle is set and the edges are beginning to brown. Set aside until ready to fill.
• To make the filling - Whip the heavy cream with powdered sugar in the bowl of a stand mixer on high speed for approximately 3-5 minutes until stiff peaks. Set aside.
• In a large saucepan, melt the marshmallow cream, butter and chocolate chips. Heat over low and stir occasionally to prevent scorching. Continue to mix until smooth and then remove from the heat. Allow to cool slightly.
• Gently fold in half of the whipped cream to the chocolate mixture. Stir until smooth. Add in the remaining whipped cream and fold until smooth.
• Scoop a heaping mound into each pie shell.
• Store in the fridge until ready to serve.
• Serve with a dollop of whipped cream and chopped chocolate chip pieces, if desired.