Shelly's Recipe

BAILEYS IRISH CREAM MOUSSE PIE

Category: Pies - Cream and Custard

3 eggs, separated
3/4 cup Baileys Irish Cream
1 cup walnut meats -- chopped
1/8 tsp salt
2 cup Cool Whip
2 tbsp shaved semi-sweet chocolate

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/Baileys 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).