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.





Instructions Checklist
  • 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.

Reviews (4)

147 Ratings
  • 5 star values: 36
  • 4 star values: 63
  • 3 star values: 33
  • 2 star values: 13
  • 1 star values: 2
Rating: Unrated
This is the 3rd pie I've made since Thanksgiving. All were eaten with great enthusiasm. I'll be making one more of this Chocolate beauty for Christmas. So easy ... and out of this world good!!
Rating: Unrated
This was a hit on Thanksgiving Day! I thought it would be much more difficult, but it's actually one of the easiest pies I've made from Martha I tried something different and stuck the pie in the freezer and served it as a frozen mouse to the family. It was a hit! I also used milk chocolate because no one is a fan of bittersweet.
Rating: Unrated
This was a delicious pie, but almost impossible to get out of the pan, despite the fact that there was a stick of butter in the crust. I watched the video and it looked like it just lifted out like a feather - but I tugged and yanked and swore and ended up destroying a good bit of the phyllo crust and the parchment tabs along with it. Finally I just served it from the cake pan. Next time I will try a springform was that tasty and worth a second attempt.
Rating: 5 stars
This is absolutely wonderful. The only thing that I might do differently is try using pie weights when baking the phyllo, only because it puffed very high, making it a little messy when cutting and eating. But the fix for that may also be as simple as perforating the phyllo lightly with a fork. I will definitely play around with it to see what works best. Otherwise, this is an amazing pie, and I will be making it frequently with no changes to the recipe.