Phyllis Cake Chocolate Mousse Pie Recipes

CHOCOLATE MOUSSE PIE WITH PHYLLO CRUST

Steps:

• Crust: Preheat oven to 350F degrees. Butter a 9-by-2-inch cake pan (if you only have a 9-by-1.5-inch pan, as is the standard size, that will work fine too), then line with two 17-by-2-inch strips of parchment, forming an X in center and leaving a 2-inch overhang. Butter the parchment.
• Place 1 sheet of phyllo on a work surface (I used parchment paper) with the long side facing you; keep remaining phyllo covered with plastic wrap. Lightly brush entire surface with melted butter, then sprinkle some of the granulated sugar on right half of the phyllo. Fold the left half over to enclose sugar. Brush top lightly with more butter. Press the folded phyllo into the pan, buttered-side down, leaving a ½ -inch overhang on one side; gather and crumple dough slightly as you go to make fit and create a ruffled edge. Repeat with remaining phyllo sheets, overlapping to completely cover bottom of pan and create a ½ -inch overhang on all sides. Bake until golden, about 20 minutes. (Watch your crust the first couple minutes of baking. If the sides start to fold into the crust of sink down the side, just carefully pull them back up and over the lip of the pan.) After removing pie from the oven, if it has risen too high, place a bowl into the pan over the crust. The crust will crunch and flatten just a bit, don't worry if it stays puffy. Let cool 10 minutes. Cook's note: If using a dark, non-stick pan, lower oven temp to 340F degrees and baking time will be closer to 15 minutes.
• While the crust is baking, set a pot of water to heat on the stove, heat to a slow boil and maintain heat until time to make the filling.
• Brush melted chocolate over bottom of crust. the crust might break a bit as you do this, but no worries, just do what you can. Refrigerate while you complete the mousse.
• Filling: In a heat-proof bowl set over (not in) the pot of simmering water, whisk together the egg yolks, granulated sugar, and salt until sugar is dissolved. Whisk in 85% chocolate until melted. Remove from heat.
• Beat 1 cup of the cream until medium-stiff peaks form (do not add sugar or vanilla here). Whisk one-third of this cream into the chocolate mixture. Gently but thoroughly fold in remaining whipped cream. This may take a minute to fully incorporate, but don't worry, just keep stirring. Pour mixture into cooled crust, letting mousse get into folds, if there are any. Refrigerate at least 3 hours.
• When ready to serve, fill a large bowl or your sink with hot water (about 2-inches), place cake pan into water for about 10-15 seconds, then place pan on counter. Gently try to pull up on the parchment straps, if pie will not come up, place in hot water another 5-10 seconds. Pull pie out of pan and discard parchment strips. Place on serving plate.
• Beat remaining 1 cup cream with sugar and vanilla until soft peaks form. Dollop onto pie, sprinkle with chocolate shavings and serve. (To make the chocolate shavings, just use a sharp paring knife on a chocolate bar and scrape out pieces to place on the whipped cream.)
• Notes: If you're hesitant about using dark chocolate, substitute the 85% chocolate in the filling with 60% bittersweet chocolate.

CHOCOLATE MOUSSE PIE WITH PHYLLO CRUST

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.

DREAMY CHOCOLATE MOUSSE PIE

Steps:

• Whip the 2 packages of chocolate pudding with the 2 cups of fat free milk until the substance begins to stiffen up.
• Fold the whipped topping into the pudding and milk mixture one spoon-full at a time. Do so gently so that the substance keeps a light texture. Reserve roughly one third of the tub of whipped topping.
• Place the pudding mixture in the cookie crust. Spread the mixture evenly over the crust so that the entire crust is full with the mixture.
• Spread the remaining whipped topping on top of the pie. Refrigerate for at least one hour so that the pie sets.

ACES (FROZEN CHOCOLATE MOUSSE PIE)

Steps:

• Crust: Preheat oven to 325. Combine chocolate crumbs and butter. Press into a 9" springform pan. Sprinkle nuts over the crust. Bake for 10 minutes.
• Chocolate Mousse: Melt chocolate chips and set aside to cool. Blend cream cheese, sugar and vanilla. Beat egg yolks, add the to cream cheese and stir well. Mix in cooled chocolate.
• Beat egg whites until soft peaks form. Add sugar slowly and beat until stiff. Fold into chocolate mixture.
• Whip cream and fold into the chocolate mousse.
• Pour into the springform pan. Cover and freeze overnight.
• To Serve: Remove from the freezer and chill for 5 hours before serving.
• Optional Garnishes: chocolate curls/sprinkles. whipping cream, raspberry coulis.