COOKIE BASE

• Mix together the cookie crumbs and melted butter and press down in a lightly buttered 9 inch (23 cm) pie dish. Place in the refrigerator while you make the Mousse.

BAILEYS MOUSSE

• In a medium pot whisk together the sugar and flour, place the pan on low/medium heat and slowly while whisking add the milk, continue whisking constantly until the mixture has become very thick. Cover with plastic and set aside to cool. 
• Meanwhile whip the cream until stiff peaks form.
• Once cool, whisk briskly to remove any lumps that may have occurred. Fold in the Baileys, then fold in the whipped cream.

GELATINE MIXTURE

• In a small pot mix the gelatine and  whipping cream, let sit for 5 minutes. Then heat on medium / low and stir just until the gelatine dissolves, do not boil. Add a couple of tablespoons of the Baileys Mousse and stir to combine. Then fold into the remaining bowl of Baileys Mousse until combined.  
• Remove the crumb base from the fridge and pour the Baileys Mousse on top. Cover lightly with plastic and refrigerate 8 hours or overnight.

CHANTILLY CREAM

• Just before serving beat the whole cream and powdered sugar, and decorate the set Mousse Pie*. Drizzle with melted chocolate if desired. Enjoy!

*I covered the pie with ⅓ of the whipped cream, then added a simple flower tip around the border.