Irish Cream Chocolate Mousse Pie

You must try this! My family waits all year for me to make this for St. Pattie's Day. It's Oh So Rich and yummy. I use Bailey's because I think it's the best, but I imagine it would work with other Irish Creams as well.

• Ready In: 20 mins
• Serves: 8-10
• Yields: 1 pie

Ingredients

• 1 (6 ounce)  chocolate crumb crusts, ready crust
• 1 (1/4ounce) envelope unflavored gelatin
• 1  teaspoon vanilla
• 3⁄4 cup milk (whole or 2%)
• 3⁄4 cup Baileys Irish Cream
• 6  ounces  semi-sweet chocolate chips
• 2  cups  frozen whipped topping

Directions

1. In saucepan, sprinkle gelatine over milk. Let stand about 1 minute, then stir over low heat until gelatine is dissolved, about 5 minutes.
2. Add chocolate and continue cooking, stirring constantly until chocolate is melted, then stir in vanilla.
3. Remove from heat and stir occasionally, adding Bailey's about 5 minutes after removal from heat.
4. When mixture forms mounds when dropped from a spoon, fold in whipped topping and turn into crust.
5. Garnish with whipped topping and shaved chocolate curls if desired. Chill at least 4 hours before serving.