Bailey's Irish Cream Mousse Pie

3 Eggs, separated

3/4 c Bailey's Irish Cream

1 c Walnut meats, chopped

1/8 ts Salt

2 c Kool-Whip

2 tb 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 (no more than 8, though).