Bailey's Irish Cream Mousse Pie
Fluffy light cream pie great for St. Patrick's Day or anytime you want to impress your guests with this decadent dessert.
Yield
6 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
separated |
|
| ¾ | cup |
liqueur
irish cream style |
*
|
| 1 | cup |
walnuts
chopped |
|
| ⅛ | teaspoon |
salt
|
|
| 2 | cups |
whipped topping, prepared
|
|
| 2 | tablespoons |
semi-sweet chocolate
shaved, null, null |
|
| 1 | each |
pie shell (9 inch)
pre-baked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
separated |
|
| 177 | ml |
liqueur
irish cream style |
*
|
| 237 | ml |
walnuts
chopped |
|
| 0.6 | ml |
salt
|
|
| 473 | ml |
whipped topping, prepared
|
|
| 3E+1 | ml |
semi-sweet chocolate
shaved, null, null |
|
| 1 | each |
pie shell (9 inch)
pre-baked |
|
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).
