Bailey’s Irish Cream Mousse Pie

Graham cracker pie crust:
Mix ingredients together and press mixture firmly on the bottom and up the sides of a 9-inch pie plate. Bake for 8 minutes at 350ºF. Cool completely.

Filling:
1. Melt chocolate and Irish Cream in a metal bowl over hot water. Make sure no water touches the chocolate or it will seize up. Use a spatula to blend well and keep from burning. Remove from heat.
2. Using a mixer, whip egg whites until soft peaks form. Add sugar 1 tablespoon at a time and beat until stiff peaks hold their shape. Set aside.
3. Whip the heavy cream until stiff.
4. Gently fold egg and whipped cream together.
5. With a large spatula, fold white chocolate mixture into egg white mixture. Do not over mix.
6. Spoon into cooled pie crust and chill while preparing the whipped cream topping.

Sweetened whipped cream topping:
Whip the heavy whipping cream until soft peaks form. Add powdered sugar and vanilla and whip until stiff. Spoon into a pasty bag fitted with a large star tip and pipe onto the pie using a swirling motion. Decorate with white chocolate curls. Refrigerate at least 4 hours before serving.

If you don’t want to prepare a pie crust, you can put the mousse into parfait glasses, top with whipped cream and decorate with a drizzle of Irish Cream and white chocolate curls.

(Adapted from a recipe by Donna Diegel, Providence Food Examiner.)