Instructions: CRUST: Combine crust ingredients in food processor. Press into bottom and sides of 10" pie plate. Freeze while making filling.

FILLING: In double boiler, stir gelatin with 1/2 cup sugar until well mixed. In small bowl, beat egg yolk with cream, add this and Kahlua to gelatin mixture. Cook over medium-low heat until mixture thickens and coats back of spoon; remove from heat. In large bowl with mixer at high speed, beat egg whites until soft peaks form. While beating at high speed, gradually sprinkle in remaining 1/4 cup sugar. Beat until sugar is dissolved. Gently fold egg whites into Kahlua mixture. Spoon into pie crust. Refrigerate until set (approximately 6 hours).

SWEETENED WHIPPED CREAM: Freeze beaters and bowl for half hour. Whip ingredients together until it holds a shape. Prior to serving, pipe rosettes around edge of pie.

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