Baileys Irish Cream Mousse Pie
How to Make Baileys Irish Cream Mousse Pie
- Beat egg yolks thoroughly. Add salt and Baileys, stir
- Cook in top of double boiler until yolk mixture thickens. Cool. Beat egg whites until stiff.
- Combine egg/Baileys mixture, egg whites, and 2/3 of Cool-Whip, using a folding motion. Fold in 3/4 cup of the chopped nuts. Scrape into a baked pie shell. Cover with remaining Cool-Whip. Sprinkle with remaining chopped nuts and chocolate shavings.
- Chill for at least 4 hours before serving.