Rum Coffee Chocolate Mousse Pie

• Crust
• 1-1/2 cups finely crushed Oreo cookie crumbs
• 3 tbsp. melted butter
• Ingredients
• 1/4 cup (60 ml) sugar
• 2 tbsp (30 ml) rum (can double this amount)
• 1/4 lb (.1 kg). semi-sweet or sweet chocolate
• 2 tbsp (30 ml) whipping cream
• 2 stiffly beaten egg whites
• 2 cups (475 ml) whipped cream

1. 1. To make the crust, generously butter a 9 inch glass pie plate. In a large bowl, stir together the cookie crumbs and the melted butter. (You can crush the cookies in a food processor or blender.) Using your fingertips, firmly and evenly press the mixture into the bottom and sides of the pie plate.
2. Preparation Mousse
3. Cook sugar and rum over very low heat until dissolved but not colored brown.
4. Melt chocolate in double boiler.
5. When chocolate is melted stir in 2 tbsp (30 ml) whipping cream.
6. Add sugar and rum mixture and stir until smooth.
7. When the mixture is cool but not chilled, fold in egg whites.
8. Fold the combination very gently into 2 cups (475 ml) whipped cream.
9. Chill in shervet glasses at least 2 hours before serving.
10. Comments
11. The recipe is from the 1964 Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker. Published by The Bobbs Merrill Co., Inc.

crust, cookie crumbs, butter, ingredients, sugar, rum, semisweet, whipping cream, egg whites, whipped cream

Taken from www.epicurious.com/recipes/member/views/rum-coffee-chocolate-mousse-pie-50008241 (may not work)