Recipe: Bailey's Chocolate Mousse Pie (no bake, using Bailey's Irish Cream)

BAILEY'S CHOCOLATE MOUSSE PIE

1 envelope unflavored gelatin
3/4 cup whole milk
1 teaspoon vanilla extract
3/4 cup Baileys Irish Cream
1 (6 ounce) package semi-sweet chocolate chips
2 cups Cool Whip, thawed
1 (8 or 9-inch) graham cracker crust
Additional Cool Whip or whipped cream (for garnish)
Chocolate-dipped strawberries (for garnish)

In saucepan, sprinkle unflavored gelatine over milk. Let stand about 1 minute. Stir over low heat until gelatine is dissolved, about 5 minutes.

Add chocolate and continue cooking, stirring constantly until chocolate is melted: stir in vanilla. Remove from heat and stir occasionally, adding Bailey's about five minutes after removal from heat.

When mixture forms mounds when dropped from spoon, fold in whipped topping. 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.

Makes 1 (8 or 9-inch) pie
Source: Bailey's Recipe Booklet, 1994