Frozen Kahlua Mousse Pie
1 cup macaroon crumbs
3 tablespoons melted butter
1/3 cup chopped pecans
1 tablespoon Kahlua
1 pint ice cream, softened
6 ounces semisweet chocolate
1 ounce unsweetened chocolate
2 large eggs, separated
2 tablespoons sugar
1/4 cup Kahlua
1 cup heavy whipping cream
nuts for garnish
Mix first four crust ingredients, press over bottom of oiled 9″ springform pan. Bake at 350ºF for 7-8 minutes. Cool slightly, brush with Kahlua, freeze briefly.
Fill with ice cream, replace in freezer. In top of double boiler, melt chocolates together.
In another bowl, beat egg whites to soft peaks, then beat in sugar until stiff and glossy.
In large bowl, whisk yolks until thick, add melted chocolates and Kahlua. Slowly fold in egg whites. Fold half of whipped cream into chocolate. Spread mousse over ice cream.
Sprinkle lightly with chopped nuts. Freeze.
Before serving, top with whipped cream dollops (using remaining whipped cream) and place a whole nut in the center of each dollop.
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