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Bailey's Irish Cream Mousse Pie

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  • 3 Eggs, separated
  • 3/4 c Bailey's Irish Cream
  • 1 c Walnut meats, chopped
  • 1/8 ts Salt
  • 2 c Kool-Whip
  • 2 tb 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).
Posted to MC-Recipe Digest V1 #619 by Terilynn Sanford <> on May 23, 1997