Phyllo Dough Pie with Chocolate Mousse and Caramelized Pistachios


I stole the idea for this gorgeous phyllo dough crust from Martha Stewart, and filled it with my favorite chocolate mousse. For some extra crunch, I caramelized some pistachios from my garden and spread them over the top. It all came together perfectly.


Phyllo Dough Pie with Chocolate Mousse and Caramelized Pistachios
A fluffy and perfect chocolate mousse in a phyllo dough crust, topped with yummy caramelized pistachios and whipped cream.
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Total Time
1 hr
Total Time
1 hr
for the crust
  1. 1 stick unsalted butter, melted
  2. 8 sheets thawed frozen phyllo dough
  3. 2-3 tbsp. granulated sugar
  4. 3 1/2 oz. dark chocolate, melted
for the chocolate mousse
  1. 12 oz. dark chocolate (70% or more)
  2. 3 tbsp. cocoa
  3. 1 shot of espresso
  4. 3 large eggs, separated
  5. 4 tsp. granulated sugar, divided
  6. 1 tsp. salt
  7. 2 cups heavy cream
  8. 1 tsp. vanilla extract
for the caramelized pistachios
  1. a handful of Aegina island pistachios, shelled
  2. 1 tbsp. sugar
  3. 1 tbsp. water
to serve
  1. whipped cream
  1. Start by making the crust.
  2. Cover a deep pie dish with a buttered sheet of parchment paper. Then start layering the phyllo dough sheets. After adding each sheet, brush it with melted butter and sprinkle it with a little bit of sugar. Let the edges of each sheet hang over the sides of the dish, and make sure you brush them well.
  3. Bake the crust in a 350 degree F oven for about 20 minutes, or until it is crisp and golden. Let the crust cool.
  4. Brush the inside of the crust with melted chocolate and let it set.
  5. While the crust is baking, make the mousse.
  6. Mix the chocolate, cocoa powder, and espresso in a metal bowl set over a pot of simmering water. Whisk constantly until the chocolate has melted. Remove from the heat and let cool.
  7. Whisk together the egg yolks, two tablespoons of sugar, and the salt. Add the chocolate to the egg yolk mixture a bit at a time, until incorporated.
  8. Whip the cream with the vanilla until soft peaks form, and add to the chocolate mixture.
  9. Beat the egg whites with the remaining sugar until if forms a thick and shiny meringue. Carefully fold it into the mousse.
  10. Spread the mousse out evenly in the pie shell.
  11. Making the caramelized pistachios is easy. Simple add all the ingredients to a small non-stick pan, and heat while stirring until it bubbles and the sugar starts to turn golden. Pour out onto a piece of parchment paper and let cool. Chop roughly.
  12. Serve the pie topped with the caramelized pistachios and dollops of whipped cream.
Adapted from Martha Stewart
Adapted from Martha Stewart

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