Pies: White Russian by Recipe Cottage

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	White Russian

		White Russian Pie 40 chocolate wafers, crushed 5 tablespoons butter, melted 7 tablespoons coffee-flavored liqueur, divided 3 eggs, separated 1 envelope Knox unflavored gelatin 6 tablespoons sugar, divided 1/2 cup water 1/4 cup vodka 1 cup whipping cream, whipped chocolate curls, for garnish Preheat oven to 350. Combine cookie crumbs, butter and 4 Tbs. coffee liqueur in a medium bowl. Press mixture firmly onto bottom and upside of a 9" pie plate. Bake 3 minutes; cool completely on wire rack. Combine gelatin and 4 Tbs. sugar in a small saucepan. Combine egg yolks and water in a small bowl; beat well. Add to gelatin mixture. Let stand without stirring for 3 minutes, allowing gelatin to soften. Heat gelatin mixture over low heat, stirring constantly, until gelatin is completely dissolved. To test for undissolved gelatin, run a finger over the surface of the stirring spoon. If it is smooth, the gelatin is completely dissolved; if it feels granular, continue heating until it feels smooth. Stir in vodka and remaining coffee liqueur. Pour mixture into a large bowl and place in refrigerator, stirring occasionally. Chill until mixture mounds slightly when dropped from a spoon. Remove from refrigerator. Beat egg whites with remaining sugar until stiff peaks form. Fold egg white mixture into gelatin mixture with a rubber spatula, gently cutting down to bottom of bowl, scraping up side of bowl, then folding over top of mixture. Repeat until egg whites are evenly incorporated. Fold whipped cream into gelatin mixture as described above. Spread into pie crust; refrigerate until firm. Garnish, if desired.