Baileys Irish Cream Mousse Pie Recipes

Steps:

• 1. Beat egg yolks thoroughly. Add salt and Baileys, stir
• 2. Cook in top of double boiler until yolk mixture thickens. Cool. Beat egg whites until stiff.
• 3. Combine egg/Baileys mixture, egg whites, and 2/3 of Cool-Whip, using a folding motion. Fold in 3/4 cup of the chopped nuts. Scrape into a baked pie shell. Cover with remaining Cool-Whip. Sprinkle with remaining chopped nuts and chocolate shavings.
• 4. Chill for at least 4 hours before serving.

Steps:

• Beat egg yolks until they are lemon-colored, then add the salt and Bailey's.
• Cook in top of double boiler until yolk mixture thickens, and then allow to cool.
• Beat egg whites until stiff.
• Combine egg/Bailey's mixture, egg whites, and 2/3 of the Cool Whip, using a folding motion.
• Fold in ¾ cup of the nuts.
• Scrape the mixture into a baked pie shell, and cover with the remaining whipped topping.
• Sprinkle with the remaining nuts and chocolate shavings.
• Freeze for 4 hours, but no more than 8.

Steps:

• preheat oven to 350 degrees.
• combine cookie crumbs, butter and 3 tablespoons bailey's in a medium bowl.
• press evenly on bottom and up sides of 9 inch pie plate.
• bake 3 minutes.
• beat cream cheese, milk and remaining bailey's in a large bowl.
• add pudding mix beat until well blended and then add cool whip.
• spoon unto prepared crust and chill for 1-2 hours or until firm.
• just before serving garnish with additional whipped topping that is tinted green with food coloring and/ or chocalote curls.