Step 1

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.

Step 2

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.

Step 3

Meanwhile whip the cream until stiff peaks form.

Step 4

Once cool, whisk briskly to remove any lumps that may have occurred. Fold in the Baileys, then fold in the whipped cream.

Step 5

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.

Step 6

Remove the crumb base from the fridge and pour the Baileys Mousse on top. Cover lightly with plastic and refrigerate 8 hours or overnight.

Step 7

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