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.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 4h
Number Of Ingredients 11
Steps:
- 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.
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Bori Weisz
[email protected]This pie is absolutely divine. I highly recommend it.
Ahtisham Hassan
[email protected]I've made this pie several times now and it's always a hit. It's the perfect dessert for a special occasion.
Alice Nkhoma
[email protected]This pie is a bit time-consuming to make, but it's worth it. The end result is a delicious and impressive dessert.
Amu FIFI
[email protected]I'm not much of a baker, but this recipe was easy to follow and the pie turned out great. I'll definitely be making it again.
Zoha Zoha
[email protected]This pie is definitely worth the effort. It's a special treat that's perfect for any occasion.
CottoMeya maria
[email protected]I would recommend using high-quality chocolate for this recipe. It really makes a difference in the flavor of the pie.
gamer king
[email protected]The mousse filling was rich and decadent, but not too heavy. It was the perfect balance of flavors.
Iphile Dlamini
[email protected]I was a bit skeptical about the phyllo crust, but it was actually really good. It added a nice crunch to the pie.
Qasim Qasim
[email protected]This recipe was easy to follow and the pie turned out beautifully. I will definitely be making it again.
Laxmi Sharma
[email protected]I made this pie for my husband's birthday and he loved it! He said it was the best chocolate mousse pie he's ever had.
Mark Makaev
[email protected]This pie was a hit at my dinner party. Everyone loved the unique combination of flavors and textures. The phyllo crust was especially impressive.
SUK PHAKHI
[email protected]I'm not usually a fan of chocolate mousse, but this pie changed my mind. The mousse was light and fluffy, and the phyllo crust added a nice crunch. I would definitely make this again.
Nerse123 Nerse
[email protected]This chocolate mousse pie with phyllo crust was an absolute delight! The combination of the crispy, flaky crust and the rich, velvety mousse filling was heavenly. I followed the recipe exactly and it turned out perfectly. My family and friends raved