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Graham cracker pie crust:
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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 350u00b0F. Cool completely.
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Filling:
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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.
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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.
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3. Whip the heavy cream until stiff.
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4. Gently fold egg and whipped cream together.
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5. With a large spatula, fold white chocolate mixture into egg white mixture. Do not over mix.
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6. Spoon into cooled pie crust and chill while preparing the whipped cream topping.
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Sweetened whipped cream topping:
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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.
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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.
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(Adapted from a recipe by Donna Diegel, Providence Food Examiner.)
