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.
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!!
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 Stewart.com. 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.
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 pan...it 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.