Bailey's Irish Cream Mousse Pie
3 eggs -- separated
3/4 cup Bailey's Irish Cream
1 cup Walnuts - chopped
1/8 tsp salt
2 cups Cool Whip
2 tablespoons Shaved 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 with Bailey's mixture, egg whites and 2/3 of the Cool Whip, using a folding
motion. Fold in 3/4 cup of the chopped nuts.
Scrape into a baked pie shell. Cover with remaining whipped topping.
Sprinkle with remaining nuts and chocolate shavings. Freeze for 4 hours, but no
more than 8