Shelly's Recipe

IRISH CREAM MOUSSE PIE

Category: Pies - Cream and Custard

3 eggs, separated
6 oz Irish Cream liqueur
1 cup walnuts, chopped
1/4 tsp salt
1 (8 oz) container whipped topping, thawed
2 tbsp bittersweet chocolate, shaved

Beat egg yolks until they are lemon-colored; add salt and liqueur, mixing well. Cook in top of double boiler until yolk mixture thickens; cool.

Beat egg whites until stiff. Fold cooled custard and 2/3 of the Cool Whip into the egg whites. Fold in 3/4 cup of the nuts. Spoon the mixture into a baked pie shell, and cover with the remaining whipped topping. Sprinkle with remaining nuts and chocolate shavings.

Freeze for 4 hours, but no more than 8.