Bailey's Irish Cream Mousse Pie 3 eggs, separated 6 oz. Bailey's Irish Cream 1 c. walnuts, chopped 1/4 tsp. salt 8 oz. tub Cool Whip, thawed 2 T. bittersweet chocolate, shaved
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 Cool Whip into the egg whites. Fold in ¾ cup of the nuts. Spoon the mixture into a baked pie shell, and cover with the remaining whipped topping. Sprinkle with remaining nuts and chocolate shavings. Freeze for 4 hours, but no more than 8. Serves 4. If you're lucky enough to be Irish, You're lucky enough! _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
