Preheat the oven to 400 degrees.

Combine the flour, oil, milk, sugar and salt in a small bowl.

Stir until it combines together.

Divide into equal parts and press into the bottom and sides of a jumbo muffin pan.

Poke holes with a fork in the bottom and sides of each mini pie to prevent air pockets.

Bake in preheated oven for approximately 15-18 minutes until the middle is set and the edges are browned.

Set aside until ready to fill.

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.

Transfer the chocolate filling to a pastry bag fitted with a large star tip.

Pipe a heaping mound into each pie shell.

Transfer the remaining whipped cream to another pastry bag fitted with a large star tip and pipe a small dallop on top of each chocolate pie.

Sprinkle with additional chopped chocolate chip pieces, if desired.