Heat oven to 400°F. Spray 16 mini muffin cups with baking spray with flour.
Remove pie crust from pouch; unroll on work surface. Cut each pie crust into 16 (2 3/8-inch) rounds; press rounds in bottoms and up sides of muffin cups.
Bake 6 to 8 minutes or until edges are light golden brown. Remove from pans to cooling racks; cool completely.
Meanwhile, in medium microwavable bowl, microwave chocolate chips, peanut butter and whipping cream uncovered on High in 30-second increments, stirring after each, until melted. Stir with whisk until mixture is smooth and blended. Cover; refrigerate until thickened, about 40 minutes.
Just before serving, use mini cookie scoop to spoon chilled truffle mixture into each pastry cup. Sprinkle with chocolate shavings.