Bailey's Irish Cream Mousse Pie |
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Prep Time: 300 Minutes Cook Time: 0 Minutes |
Ready In: 300 Minutes Servings: 4 |
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Ingredients:
3 eggs, separated |
6 fluid ounces baileys irish cream |
1 cup walnuts, chopped |
1/8 teaspoon salt |
8 fluid ounces cool whip |
2 tablespoons bittersweet chocolate, shaved |
Directions:
1. Beat egg yolks until they are lemon-colored, then add the salt and Bailey's.
2. Cook in top of double boiler until yolk mixture thickens, and then allow to cool.
3. Beat egg whites until stiff.
4. Combine egg/Bailey's mixture, egg whites, and 2/3 of the Cool Whip, using a folding motion.
5. Fold in 3/4 cup of the nuts.
6. Scrape the mixture into a baked pie shell, and cover with the remaining whipped topping.
7. Sprinkle with the remaining nuts and chocolate shavings.
8. Freeze for 4 hours, but no more than 8.
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