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irish creme liqueur
walnuts, finely chopped
Beat egg yolks until lemon-colored; add salt and Irish cream.
Cook in top of double boiler until yolk mixture thickens; cool.
Beat egg whites until stiff.
Combine egg/Irish cream mixture, egg whites, and 2/3 of the whipped topping, using a folding motion.
Fold in 3/4 cup of the walnuts; scrape into a baked pie shell.
Cover with remaining whipped topping; sprinkle with remaining walnuts and chocolate shavings.
Freeze for 4 hours (no more than 8, though)