Chocolate Mousse Pie

1-1/2 cups semisweeet chocolate pieces
1/4 cup brewed coffee
1-1/2 sip. orange-flavored liqueur
8 egg yolks
1 tsp. vanilla
3 egg whites
1/4 tsp. cream of tartar
2 Tbsp. sugar
Chocolate Crumb Crust (below)
Whipped cream

Melt the chocolate over hot water or in microwave oven and blend in coffee and liqueur. Add egg yoIks one at a time, blending well after each addition. Stir in vanilla and cool slightly.
Beat egg whites with craam of tartar until soft peaks form. Add sugar and beat until stiff but not dry. Gently fold in egg white mixture into chocolate mixture. Turn into Chocolate Crumb Crust and freeze until firm, removing 10 mlnutes before serving, or chill thoroughly in refrigerator before serving. Garnish with whipped cream. Sprinkle with chocolate shavings or cocoa.

6 to 8 servings.

Chocolate Crumb Crust

8-1/2 oz. dark chocolate wafers, crushed
Z tbsp. butter or margarine

Work crumbs and butter together until crumbs are doughy. Press crumb mixture evenly over bottom and sides of a 9-inch spring-form pan. Bake at 325 degreee 10 minutes. Cool.