| Bailey's Irish Cream Mousse Pie |
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3 eggs, separated
3/4 cup Bailey's Irish Cream
1 cup walnut meats, chopped
1/8 tsp. salt
2 cups Cool Whip
2 tbsp. semi-sweet chocolate, shaved
1 baked pie shell |
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| Instructions |
Beat egg yolks until lemon-colored. Add salt and Bailey's. Cook in top of double boiler until yolk mixture thickens. Cool. Beat egg whites until stiff. Combine egg/Bailey's mixture, egg whites, and 2/3 of the Cool Whip, using a folding motion. Fold in 3/4 cup of the nut meats. Scrape into a baked pie shell. Cover with remaining whipped topping. Sprinkle with remaining nut meats and chocolate shavings. Freeze for 4 hours (no more than 8, though).
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