Becky posted this recipe in response to your request but for some reason it didn't show in the main titles, only in the response titles. Here's a repost in case you missed it.

Posted by Becky on 4:29:25 pm 5/20/98:

In Reply to: Request: Chocolate Mousse Pie posted by J. Ferguson on 12:44:36 am
5/12/98:

This isn't from the Olive Garden, but it is supposed to be good. I'm
allergic to coffee so have not eaten it.

CHOCOLATE MOUSSE PIE

crust:
1 1/2 pkgs. chocolate wafer cookies, crushed
1 tbsp fresh coffee granules
6 tbsp butter melted, (may need more)

combine all ingredients. use additional butter if desired. you'll want it
to hold together when you cut it. reserve about 2 tbsp for garnish.
press into 9 " pie plate.

mousse:
1 tbsp unflavored gelatin
1/3 c rum 1/2 c sugar
5 eggs separated
3/4 c creme de caco
8 oz semisweet chocolate
1 tbsp instant coffee powder
1/4 c butter, cut into teaspoonfuls
2 c heavy cream, whipped
1 c heavy cream whipped for garnish

combine gelatin and rum in small bowl. mix well and set aside.
separate eggs, reserve whites. combine sugar and egg yolks in top part
of double boiler. beat 3 min. till thickened. stir in cream de cacao and
set over simmering water, beating constantly till mixture is hot and
foamy. remove from heat. add gelatin mixture; beat for 5 to 6 min till
mixture is cool. set aside. melt chocolate very slowly in a heavy
suaucepan. stir in instant coffee. remove from heat and beat in butter, 1
tsp at a time. very slowly, stir the chocolate into egg mixture; beat until
mixture is room temp. beat reserved egg whites until stiff. fold them
into the whipped cream and then fold all into chocolate misture. pour
into preapred pie plate - refreigerate at least 4 hours. garnish with
whipped cram and crumbs.