Bailey'S Chocolate Mousse Pie

• 1 pie crust
• 1/4 ounce unflavored gelatin (1 envelope)
• 1 teaspoon vanilla
• 3/4 cup milk
• 3/4 cup Baileys Irish Cream (you can use 2/3 cup if it's too strong for your tastes)
• 6 ounces semi-sweet chocolate chips (dark chocolate works well too)
• 1 (8 ounce) container frozen Cool Whip

1. In saucepan, sprinkle unflavored gelatine over milk. Let stand about 1 minute. Stir over low heat until gelatine is dissolved, about 5 minutes.
2. Add chocolate and continue cooking, stirring constantly until chocolate is melted: stir in vanilla.
3. Remove from heat and stir occasionally, adding Bailey's about five minutes after removal from heat. When mixture forms mounds when dropped from spoon (this may take quite awhile to happen- don't give up), fold in whipped topping.
4. Turn into crust. Garnish with more whipped topping (or real whipped cream, later, by preference) and strawberries (if desired). Chill at least 4 hours before serving.

crust, unflavored gelatin, vanilla, milk, irish cream, semisweet chocolate chips

Taken from www.food.com/recipe/baileys-chocolate-mousse-pie-365032 (may not work)