Pie Maven.com

Bailey’s Irish Cream Mousse Pie

3 eggs, separated

1/4 tsp salt

6 ounces Bailey's Irish Cream

1 cup chopped walnuts

8 ounces whipped cream

2 tbsp bittersweet chocolate, shaved

1 Basic 9” Pie Crust

 

Blind Bake pie crust.

For the custard:

Beat egg yolks until they are lemon-colored.

Add salt and Bailey's, mixing well.

Cook in top of double boiler until yolk mixture thickens.

Cool.

Beat egg whites until stiff.

Fold cooled custard and 2/3 of the whipped cream into the egg whites.

Fold in 3/4 of the nuts.

Spoon the mixture into prepared pie shell, and cover with the remaining whipped topping.

Sprinkle with remaining nuts and chocolate shavings.

 

Freeze for 4 hours.