Bailey's Irish Cream Mousse Piedessert, irish, pies 3 eggs, separated 3/4 cup bailey's irish cream 1 cup walnut meats, chopped 1/8 teaspoon salt 2 cup kool-whip 2 tablespoon 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). |
