Bailey's Irish Cream Mousse Pie

1. 1

   Beat egg yolks until lemon-colored.

2. 2

   Add salt and Bailey's.

3. 3

   Cook in top of double boiler until yolk mixture thickens.

4. 4

   Cool.

5. 5

   Beat egg whites until stiff.

6. 6

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

7. 7

   Fold in 3/4 cup of the nut meats.

8. 8

   Scrape into a baked pie shell.

9. 9

   Cover with remaining whipped topping.

10. 10

    Sprinkle with remaining nut meats and chocolate shavings.

11. 11

    Freeze for 4 hours (no more than 8, though).

* Per serving · 4 servings · Values may vary.

No additional tips available.