Chocolate Satin Mousse Pie With Kahlua Cream

In the top of a double boiler over hot but not boiling water, stir together milk and marshmallows until marshmallows are melted.

Add the chocolate, stirring until chocolate is melted and mixture is blended. Allow to cool for 1 hour in the refrigerator.

Beat cream with liqueur until stiff. Beat in cooled chocolate mixture until blended. Spoon into Chocolate Cookie Crumb Crust and refrigerate until firm. Decorate top with chocolate leaves and peaks of whipped cream.

For Crust: Combine all ingredients and pat them on the bottom and 1" up the sides of a 10" springform pan. Bake in a 350 degrees F oven for about 8 minutes or until crust is set.

NOTE: Entire dessert can be prepared one day earlier and stored in the refrigerator until serving time. This is an especially attractive dessert which is not particularly difficult to prepare. The mousse filling is equally good served in individual crystal goblets with a dollop of whipped cream.