Bailey's Irish Cream Mousse Pie

• 3 eggs, separated
• 3/4 cup Bailey's Irish Cream
• 1 cup walnut meats, chopped
• 1/8 tsp. salt
• 2 cups Cool Whip
• 2 tbsp. semi-sweet chocolate, shaved
• 1 baked pie shell

1. Beat egg yolks until lemon-colored.
2. Add salt and Bailey's.
3. Cook in top of double boiler until yolk mixture thickens.
4. Cool.
5. Beat egg whites until stiff.
6. Combine egg/Bailey's mixture, egg whites, and 2/3 of the Cool Whip, using a folding motion.
7. Fold in 3/4 cup of the nut meats.
8. Scrape into a baked pie shell.
9. Cover with remaining whipped topping.
10. Sprinkle with remaining nut meats and chocolate shavings.
11. Freeze for 4 hours (no more than 8, though).

eggs, baileys irish cream, walnut meats, salt, semisweet chocolate, shell

Taken from www.foodgeeks.com/recipes/1367 (may not work)