Recipe

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• 3 eggs, separated
• 6 fl oz baileys irish cream
• 1 cup walnuts, chopped
• 1/8 tsp salt
• 8 fl oz cool whip
• 2 tbsp bittersweet chocolate, shaved

• 1 Beat egg yolks until they are lemon-colored, then add the salt and Bailey's.
• 2 Cook in top of double boiler until yolk mixture thickens, and then allow to cool.
• 3 Beat egg whites until stiff.
• 4 Combine egg/Bailey's mixture, egg whites, and 2/3 of the Cool Whip, using a folding motion.
• 5 Fold in 3/4 cup of the nuts.
• 6 Scrape the mixture into a baked pie shell, and cover with the remaining whipped topping.
• 7 Sprinkle with the remaining nuts and chocolate shavings.
• 8 Freeze for 4 hours, but no more than 8.