Chocolate Mousse Pie 

1 pkg filo dough

4 Egg Yolks

1/4 Cup Sugar

1/4 Teaspoon Salt

2 Cups Whip Cream Divided

4 Oz Bitter Sweet Chocolate

Baking chocolate melted to line filo dough (about 2 oz)

Directions:

Place 2 large strips of parchment crossed in bottom of pan to make easy to remove pie. Butter Filo Dough on one side a Place Filo Dough in a 3 inch cake pan butter side down and crimp the edges until pan is filled. Overlap until pan is filled with filo layers and bake about 20 minutes, in 350 Degree oven until brown. When Dough is done and cooled brush with the already melted chocolate to coat bottom and seal filo. Refrigerate while preparing the mousse filling.

Filling:

Set up basic double boiler by placing a heat safe glass bowl over a pot half pot of water. Put egg yolks in and whisk gently do not scramble. Add sugar, salt and stir until sugar is melted (Mixture will be smooth not grainy). Add the chocolate and stir until melted. Let cool slightly (about 12 minutes) and fold in 1 cup of whip cream. Put filling in baked filo shell and refrigerate for at least 3 hours. Remove and top with remaining sweetened whip cream. Place on Cake stand and serve.