Chocolate Mousse Pie With Phyllo Crust Recipe

Name: Chocolate Mousse Pie With Phyllo Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
1. 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.
2
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.
3
Brush melted chocolate over bottom and 1 inch up sides of crust. Refrigerate 10 minutes.
4
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.
5
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.
6
Beat remaining 1 cup cream with confectioners' sugar until soft peaks form. Dollop onto pie, sprinkle with chocolate shavings, and serve.

1298

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Chocolate Mousse Pie With Phyllo Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Mousse Pie With Phyllo Crust

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