Image via Wikipedia~Bailey's Irish Cream Mousse Pie~3 eggs, separated
3/4 c. Bailey's Irish cream
1 c. walnut meats, chopped
1/8 tsp. salt
2 c. Cool Whip
2 tsp. 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/Bailey's mixture, egg whites, and 2/3 of the Kool 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).
Bon Appetit
Many thanks to Carol in Washington for sharing this recipe with us.
