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Bailey's Irish Cream Mousse Pie Recipe

Serves 6 to 8


  • 3 eggs, separated
  • 3/4 cup Bailey's Irish cream
  • 1 cup walnuts, chopped
  • 1/8 tsp salt
  • 2 cups Cool Whip
  • 2 tbsp shaved semi-sweet chocolate


1. Beat egg yolks until lemon-colored. 2. Add salt and Bailey's Irish cream. 3. Cook in top of double boiler until yolk mixture thickens. Cool. 3. Beat egg whites until stiff. 4. Combine egg/Bailey's mixture, egg whites and 2/3 of the Cool Whip. 5. Using a folding motion fold in 3/4 cup of the chopped nuts. 6. Scrape into a baked pie shell. 7. Cover with remaining whipped topping. 8. Sprinkle with remaining nuts and chocolate shavings. 9. Freeze for 4 hours, but no more than 8.


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Main Ingredient:Chocolate
Preparation Method:Baking

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