Bailey'S Irish Cream Mousse Pie

1. 1

   Beat egg yolks until they are lemon-colored, then add the salt and Bailey's.

2. 2

   Cook in top of double boiler until yolk mixture thickens, and then allow to cool.

3. 3

   Beat egg whites until stiff.

4. 4

   Combine egg/Bailey's mixture, egg whites, and 2/3 of the Cool Whip, using a folding motion.

5. 5

   Fold in 3/4 cup of the nuts.

6. 6

   Scrape the mixture into a baked pie shell, and cover with the remaining whipped topping.

7. 7

   Sprinkle with the remaining nuts and chocolate shavings.

8. 8

   Freeze for 4 hours, but no more than 8.

* Per serving · 4 servings · Values may vary.

No additional tips available.