Bailey's Irish Cream Mousse Pie

Total Time
5hrs 15mins
Prep 5 hrs
Cook 15 mins


  1. Beat egg yolks until they are lemon-colored, then add the salt and Bailey's.
  2. Cook in top of double boiler until yolk mixture thickens, and then allow to cool.
  3. Beat egg whites until stiff.
  4. Combine egg/Bailey's mixture, egg whites, and 2/3 of the Cool Whip, using a folding motion.
  5. Fold in ¾ cup of the nuts.
  6. Scrape the mixture into a baked pie shell, and cover with the remaining whipped topping.
  7. Sprinkle with the remaining nuts and chocolate shavings.
  8. Freeze for 4 hours, but no more than 8.