Bailey's Irish Cream Mousse Pie

• 3 large eggs separated
• 3/4 cup liqueur irish cream style
• 1 cup walnuts chopped
• 18 teaspoon salt
• 2 cups whipped topping, prepared
• 2 tablespoons chocolate (semi-sweet) shaved
• 1 each pie shell (9 inch) pre-baked

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 23 of the Kool 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, liqueur irish cream style, walnuts, salt, whipped topping, chocolate, pie shell

Taken from recipeland.com/recipe/v/baileys-irish-cream-mousse-pie-3983 (may not work)