CHOCOLATE MOUSSE PIE W/ PHYLLO CRUST

Chocolate Mousse Pie w/ Phyllo Crust image

Number Of Ingredients 10

1 stick Crust: unsalted butter, melted plus more for cake pan
8 sheets thawed frozen phyllo dough (each 17x12 inches)
2 tablespoons granulated sugar - 2-3 tablespoons
4 recipe Filling: large egg yolks
1/4 cup granulated sugar
1/4 teaspoon course salt
3.5 ounces bittersweet chocolate, coursely chopped
2 cups heavy cream
2 tablespoons confectioner's sugar
1 handful chocolate shavings for serving

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.
Mix 1/3 cup cream with melted chocolate. Then whip 2/3 cup cream into whipped cream then add to chocolate. Pour into Crust
Beat remaining 1 cup cream with confectioners' sugar until soft peaks form. Dollop onto pie, sprinkle with chocolate shavings, and serve.