Karen'S White Russian Mousse Pie

• 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)

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.

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Taken from www.food.com/recipe/karens-white-russian-mousse-pie-330779 (may not work)