BAILEYS IRISH CREAM MOUSSE PIE

3 Eggs, separated
3/4 cup Bailey's Irish Cream
1 cup Walnut meats, chopped
1/8 teaspoon Salt
2 cups Kool-Whip
2 Tablespoons 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.

Yield: 8