Karen'S White Russian Mousse Pie - cooking recipe

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)

Preparation

For crust: Combine first 3 ingredients in 9-inch springform pan; press into bottom and up sides. Refrigerate until firm.
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.
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.
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.