Bailey's Chocolate Mousse Pie

Ingredients

CHOCOLATE PASTRY CRUST

• 1 cup all purpose flour
• 3 tbsp sugar
• 2 tbsp sifted cocoa powder
• 1/4 tsp baking powder
• 1/8 tsp salt
• 4 tbsp cold unsalted butter
• 1 large egg,lightly beaten
• Irish Cream as needed

BLENDER CHOCOLATE MOUSSE

• 2 cups chocolate chips of your choice
• 1/2 cup boiling water
• 2 eggs
• 1 cup heavy cream
• 1 tsp vanilla
• Irish Cream to taste

WHIPPED TOPPING

• 1 cup heavy whipping cream
• Irish Cream to taste
• Chocolate bar for shavings

Directions

Chocolate Pastry Crust.

1. Mix dry ingredients in medium bowl until uniform in color. Cut the butter into small pieces and rub into dry ingredients with hands or pastry blender until everything is combined.
2. Add the egg to the flour mixture and mix with a fork until dough begins to hold together.
3. Add 1-2 teaspoons of Irish Cream, depending on dryness of dough. You want it to hold together. Set dough on a lightly floured counter and knead 3-4 times until smooth.
4. Place between 2 pieces of plastic wrap and press into a 6 inch circle. Refrigerate for at least an hour.

Chocolate Blender Mousse.

1. In blender combine chocolate and boiling water and process for 15 seconds.
2. Add the eggs and mix until well blended. Add the heavy cream and process for 1 minute.
3. Add the vanilla and the Irish Cream and process for 10 seconds.
4. Put the whole blender container into the refrigerator until the mousse is set, 3 to 4 hours.
5. To bake pie crust.
6. Remove the dough from the refrigerator and set on counter. Smack the dough lightly with your rolling pin to soften it. Take off the plastic and lightly flour the counter top.
7. Roll into about a 9.5 to 10 inch circle or to fit your pie pan.
8. You should turn the dough as you roll and add small amounts of flour as needed to prevent sticking.
9. The edges might crack as you roll, but this is easily patched when it gets in the pan. When it gets to the right size, transfer to your pie pan.
10. The easiest way to do this is to fold the dough in half and use a dough scraper to gently lift off the counter.
11. Set in pan and press together any cracks and even out the crust edge.
12. Shape the crust edge in your preferred method. When you are satisfied with the looks of the crust, refrigerate it for at least 30 minutes.
13. When ready to bake, preheat the oven to 400 degrees F.
14. Cover your chilled crust with a piece of parchment paper. Set a pie pan of similar size on top of the parchment paper and press down lightly.
15. Flip the whole thing over and set on a cookie sheet. Bake upside down for 15 minutes. Carefully remove the top pan and continue baking for about another 5 minutes.
16. Remove from the oven. Replace the top pan and flip it over again so it is now right side up. Remove the top pan and the parchment paper and let cool.

Whipped Cream Topping.

1. Pour 1 cup cream into chilled bowl and add Irish Cream to taste. Whip until stiff peaks form, about 5 minutes.
2. To assemble. Add chilled mousse to your cooled pie crust and spread evenly. Add whipped cream and spread evenly over mousse. Top with chocolate shavings, if desired.