Bailey's Irish Cream Mousse Pie

Directions

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 ⅔ of the Kool Whip, using a folding motion. Fold in ¾ 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).