Ingredients
- 1 stick unsalted butter, melted, plus more for cake pan
- 8 sheets thawed frozen phyllo dough
- 2 to 3 tablespoons sugar
- 3 1/2 ounces semisweet chocolate, melted
- FILLING
- 4 large egg yolks
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 3 1/2 ounces bittersweet chocolate, coarsely chopped
- 2 cups heavy cream
- 2 tablespoons powdered sugar
- Chocolate shavings
Preparation
Step 1
CRUST: Preheat over to 350. Butter a 9 x 2 inch cake pan, then line with two 17 x 2 inch strips of parchments, 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 sugar on right side 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.
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, 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 powdered sugar until soft peaks form. Dollop onto pie, sprinkle with chocolate shavings, and serve.