Bailey’s Irish Cream Mousse Pie

  • on December 3, 2009
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Ingrients & Directions

3 Eggs, separated
3/4 c Bailey’s Irish Cream
1 c Walnut meats, chopped
1/8 ts Salt
2 c Kool-Whip
2 tb Shaved chocolate*

*Semi-sweet. — 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).

4 Servings

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