Baileys Irish Cream Mousse Pie Recipes

Steps:

• Preheat oven to 350*F.
• Line a 9 inch pie plate with the pastry, forming a high edge. Trim and flute the edge. Chill while preparing the filling.
• Melt the butter with the baking cocoa in a small heavy saucepan over medium low heat. Remove from heat and cool slightly.
• Beat the eggs in a small mixing bowl at high speed until foamy. Beat in the sugar gradually in a fine stream until the eggs are thick and pale yellow coloured.
• Reduce the speed to low. Beat in the chocolate mixture, liqueur and vanilla. Fold in the mixture of flour and salt.
• Sprinkle the walnuts over the prepared pastry. Pour the filling over the walnuts.
• Bake for 30 minutes or until the crust is golden brown and the filling is set. Remove to a wire rack to cool.
• Serve with ice cream or whipped cream.

Steps:

• Beat egg yolks thoroughly. Add salt and Baileys, stir
• Cook in top of double boiler until yolk mixture thickens. Cool. Beat egg whites until stiff.
• 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.
• Chill for at least 4 hours before serving.

Steps:

• Pour milk into a medium saucepan.
• Sprinkle gelatin over the milk and let it sit about 1 minute.
• Turn on low heat and stir until completely dissolved. About 5 minutes.
• Add chocolate chips and continue stirring until melted.
• Stir in vanilla.
• Remove from heat.
• Let sit about 5 minutes, stirring occasionally.
• Add Bailey's.
• Let cool until peaks form when mixture is dropped from a spoon.
• Fold in whipped topping.
• Turn into prepared crust or serving bowls.
• Chill at least 4 hours. I know it's hard to wait, but it's worth it!
• Garnish with fruit or additional whipped topping. Enjoy!

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.

Steps:

• In saucepan, sprinkle gelatine over milk. Let stand about 1 minute, then stir over low heat until gelatine is dissolved, about 5 minutes.
• Add chocolate and continue cooking, stirring constantly until chocolate is melted, then stir in vanilla.
• Remove from heat and stir occasionally, adding Bailey's about 5 minutes after removal from heat.
• When mixture forms mounds when dropped from a spoon, fold in whipped topping and turn into crust.
• Garnish with whipped topping and shaved chocolate curls if desired. Chill at least 4 hours before serving.