Recipe - Baileys Irish Cream Mousse Pie

3 Eggs, separated
Three fourths cup Bailey's Irish Cream
1 cup Walnut meats, chopped
1/8 teaspoon Salt
2 cup KoolWhip
2 tablespoon Shaved chocolate*

*Semisweet. Beat egg yolks until lemoncolored. 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 Three fourths 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).

Posted to MCRecipe Digest V1 #619 by Terilynn Sanford terily@tenet.edu
on May 23, 1997