Bailey's Irish Cream Mousse Pie
Fluffy light cream pie great for St. Patrick's Day or anytime you want to impress your guests with this decadent dessert.
irish cream style
whipped topping, prepared
pie shell (9 inch)
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 ⅔ of the Kool Whip, using a folding motion. Fold in ¾ 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).