Chocolate Mousse Pie With Phyllo Crust Recipe

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Gallery Read the full recipe after the video. Recipe Summary prep: 25 mins total: 4 hrs Servings: 12 phyllo-pie-0127-d111458.jpg

Ingredients Crust 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 Filling 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)

Gallery Read the full recipe after the video.

Recipe Summary prep: 25 mins total: 4 hrs Servings: 12 phyllo-pie-0127-d111458.jpg

Gallery

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 25 mins total: 4 hrs Servings: 12

Recipe Summary

prep: 25 mins total: 4 hrs

Servings: 12

prep: 25 mins

total: 4 hrs

prep:

25 mins

total:

4 hrs

Servings: 12

12

phyllo-pie-0127-d111458.jpg

phyllo-pie-0127-d111458.jpg

Ingredients

Ingredients

• 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)

Directions

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)

 Add Rating & Review     147 Ratings   5 star values:        36    4 star values:        63    3 star values:        33    2 star values:        13    1 star values:        2        

Reviews (4)

Add Rating & Review     147 Ratings   5 star values:        36    4 star values:        63    3 star values:        33    2 star values:        13    1 star values:        2       

Add Rating & Review

147 Ratings 5 star values: 36 4 star values: 63 3 star values: 33 2 star values: 13 1 star values: 2

147 Ratings 5 star values: 36 4 star values: 63 3 star values: 33 2 star values: 13 1 star values: 2

147 Ratings 5 star values: 36 4 star values: 63 3 star values: 33 2 star values: 13 1 star values: 2

• 5 star values: 36 4 star values: 63 3 star values: 33 2 star values: 13 1 star values: 2

  Martha Stewart Member     Rating: Unrated       12/15/2014   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!!  
  
  Martha Stewart Member     Rating: Unrated       12/02/2014   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.  
  
  Martha Stewart Member     Rating: Unrated       11/17/2014   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.  
  
  Martha Stewart Member     Rating: 5 stars       10/21/2014   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.  
  

  Martha Stewart Member

  Rating: Unrated 12/15/2014

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

Rating: Unrated 12/02/2014

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.

Rating: Unrated 11/17/2014

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 10/21/2014

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.

Rating: 5 stars

All Reviews for Chocolate Mousse Pie with Phyllo Crust

• of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Chocolate Mousse Pie with Phyllo Crust

• of Reviews

  Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest