Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Bailey's Irish Cream Mousse Pie
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- #76174
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
3 eggs, separated
1/4 teaspoon salt
6 ounces Bailey's Irish cream
1 cup walnuts, chopped
1 container (8 ounce size) frozen nondairy whipped topping, thawed
2 tablespoons bittersweet chocolate, shaved
1 prepared pie shell
directions
Beat egg yolks until they are lemon-colored. Add salt and Bailey's, mixing well. Cook in the top of a double boiler until yolk mixture thickens. Cool.
Beat egg whites until stiff. Fold cooled custard and 2/3 of the whipped topping 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, but no more than 8.
added by
twbart72
nutrition data
Nutritional data has not been calculated yet.
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