Karen's White Russian Mousse Pie

Don't remember where this came from...but it's a great special occasion dessert. Tastes just like a white russian, only not in liquid form. And it's much easier than you'd expect. Cooking time does not include chilling time.

• Ready In: 45 mins
• Serves: 8-10
• Yields: 10

Ingredients

• Crust

• 1 1⁄2 cups  chocolate wafer crumbs (about 30 wafers)
• 1⁄4 cup butter, melted
• 2  tablespoons sugar

• Filling

• 3  ounces unflavored gelatin (1 envelope...not positive it's 3 oz., just use 1 pkg)
• 1⁄4 cup cold water
• 3  eggs, separated
• 7  tablespoons sugar
• 1⁄4 cup Kahlua, plus
• 1  tablespoon Kahlua
• 2  tablespoons vodka
• 1⁄2 cup  whipping cream

• Topping

• 1  cup  whipping cream
• 3  tablespoons Kahlua
• 2  tablespoons sugar
•  white chocolate curls, and (optional)
•  dark chocolate curls (optional)

Directions

1. For crust: Combine first 3 ingredients in 9-inch springform pan; press into bottom and up sides. Refrigerate until firm.
2. For filling: Sprinkle gelatin over water in small bowl. Set in pan of simmering water and stir until dissolved. Whisk yolks and 4 tablespoons sugar in large bowl until thickened and light. Gradually whisk in dissolved gelatin. Blend in 1/2 cup plus 1 tablespoon Kahlua and vodka. Set in larger bowl filled with ice and stir until mixture thickens, about 5 minutes.
3. Beat egg whites to soft peaks. Gradually add remaining 3 tablespoons sugar and beat until stiff and shiny. Fold into gelatin mixture. Beat 1/2 cup cream to stiff peaks. Fold into gelatin mixture. Turn filling into crust. Refrigerate pie at least 3 hours or overnight.
4. For topping: Beat 1 cup whipping cream to soft peaks. Add 3 tablespoons Kahlua and 2 tablespoons sugar and beat to stiff peaks. Swirl topping over pie. Garnish with chocolate curls, if desired. Serve chilled.