Bailey’s Irish Cream Mousse Pie

Ingrients & Directions


3 Eggs, separated
3/4 c Bailey’s Irish Cream
1 c Walnut meats, chopped
1/8 ts Salt
2 c Kool-Whip
2 tb Shaved chocolate*

*Semi-sweet. — 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/Bailey’s mixture, egg whites, and 2/3 of
the Kool Whip, using a folding motion. Fold in 3/4 cup of the nut meats.
Scrape into a baked pie shell. Cover with remaining whipped topping.
Sprinkle with remaining nut meats and chocolate shavings. Freeze for 4
hours (no more than 8, though).


Yields
4 Servings

Previous post Grandmother Whitehead’s Famous Texas Fudge Cake
Next post Onion-tomato Cheese Pie

Leave a Reply

Your email address will not be published. Required fields are marked *

Suskaičiuok! * Time limit is exhausted. Please reload CAPTCHA.