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White Russian Pie

Ingredients

2 c. chocolate wafer crumbs

chocolate curls, for garnish

5 Tablespoons softened butter

1 envelope Knox unflavored gelatin

6 Tablespoons sugar

3 eggs, separated

1/2 cup water

1/4 cup vodka

1 cup whipping cream, whipped

Preheat oven to 350 F. Combine crumbs, butter and 4 tablespoons coffee liqueur in a bowl. Press firmly on bottom and up side of 9" pie plate. Bake 3 minutes; cool completely.

Combine gelatin and 4 tablespoons sugar in medium saucepan. Stir in egg yolks and water; let stand 1 minute. Stir over low heat until gelatin is completely dissolved, about 5 minutes. Stir in vodka and remaining 3 tablespoons coffee liqueur. Turn into large bowl and refrigerate, stirring occasionally, until mixture mounds slightly when dropped from spoon.

Beat egg whites in medium bowl until soft peaks form; gradually add remaining 2 tablespoons sugar and beat until stiff and glossy. Fold into gelatin mixture. Fold in whipped cream. Turn into prepared crust refrigerate until firm.

Garnish with chocolate curls.

Yield: 8 servings