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).