Chocolate Mousse Pie with Phyllo Crust
The crust is most crisp the day it's made, but the pie without the whipped-cream topping and chocolate shavings can be made up to a day ahead and stored in the refrigerator. To cut the pie into neat slices, use a serrated knife.
- Total Time:
- Servings: 12
Photography: Kate Mathis
Source: Martha Stewart Living, November 2014
- 1 stick unsalted butter, melted, plus more for cake pan
- 8 sheets thawed frozen phyllo dough (each 17 by 12 inches)
- 2 to 3 tablespoons granulated sugar
- 3 1/2 ounces semisweet chocolate, melted
- 4 large egg yolks
- 1/4 cup granulated sugar
- 1/4 teaspoon coarse salt
- 3 1/2 ounces bittersweet chocolate, coarsely chopped (about 3/4 cup)
- 2 cups heavy cream
- 2 tablespoons confectioners' sugar
- Chocolate shavings, for serving (optional)
Crust: Preheat oven to 350 degrees. Butter a 9-by-2-inch cake pan, then line with two 17-by-2-inch strips of parchment, forming an X in center and leaving a 2-inch overhang. Butter parchment.
Place 1 sheet of phyllo on a work surface with a long side facing you, keeping remaining phyllo covered with plastic wrap. Lightly brush entire surface with melted butter, then sprinkle some of granulated sugar on right half of phyllo. Fold left half over to enclose sugar. Brush top lightly with butter. Press folded phyllo into pan, buttered-side down, leaving a 1/2-inch overhang on one side; gather and crumple dough slightly as you go to make fit and to create a ruffled edge. Repeat with remaining phyllo sheets, overlapping to completely cover bottom of pan and create a 1/2-inch overhang on all sides. Bake until golden, about 20 minutes. Let cool 10 minutes.
Brush melted chocolate over bottom and 1 inch up sides of crust. Refrigerate 10 minutes.
Filling: Meanwhile, in a heatproof bowl set over (not in) a pot of simmering water, whisk together yolks, granulated sugar, and salt until sugar is dissolved. Whisk in bittersweet chocolate until melted. Remove from heat. Let cool 10 minutes.
Beat 1 cup cream until medium-stiff peaks form. Whisk one-third of whipped cream into chocolate mixture. Gently but thoroughly fold in remaining whipped cream. Pour mixture into cooled crust. Refrigerate at least 3 hours.
Beat remaining 1 cup cream with confectioners' sugar until soft peaks form. Dollop onto pie, sprinkle with chocolate shavings, and serve.