Bailey'S Irish Cream Mousse Pie - cooking recipe

Ingredients

3 eggs, separated
6 fluid ounces Baileys Irish Cream
1 cup walnuts, chopped
1/8 teaspoon salt
8 fluid ounces Cool Whip
2 tablespoons bittersweet chocolate, shaved

Preparation

Beat egg yolks until they are lemon-colored, then add the salt and Bailey's.
Cook in top of double boiler until yolk mixture thickens, and then allow to 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 nuts.
Scrape the mixture into a baked pie shell, and cover with the remaining whipped topping.
Sprinkle with the remaining nuts and chocolate shavings.
Freeze for 4 hours, but no more than 8.