Bailey's Irish Cream Pie

Last but not least, a delightful dessert.  Not sure how traditional it is, but it's got Bailey's so that makes it Irish enough for me!  : )  Unfortunately this dessert got eaten before I even had a chance to take a photo with the filling.  Guess that means it turned out pretty good!  ; )

Ingredients:

• 1 recipe of pastry dough (see the pork and mushroom pie recipe below for ingredients and directions)
• 3 eggs, separated
• a pinch of salt
• 1/2 cup Bailey's
• 1/2 cup milk
• 1 12 oz container of whipped topping (such as Cool Whip)

Directions:

1. Bake the pie shell at 350 degrees F for 15 - 20 minutes or until slightly toasted.
2. Beat the eggs whites until stiff. Set aside.
3. In a separate container beat eggs yolks until lemon-coloured.  Mix in salt, Bailey's and milk.  Cook in a double boiler until the mixture thickens.  This may take a while, be patient and don't forget to stir!
4. Let the egg mixture cool a bit before folding in egg whites and whipped topping. Mix using a gentle folding motion until well blended.
5. Scrape the filling into the baked pie shell.  Cover and put in the freezer for at least 4 hours before serving.  It will keep for days, just take it out about a hour before you want to serve it so that it is soft enough to cut.
6. For fun toppings, garnish with shaved chocolate or shamrock shaped pastry cut-outs from leftover dough.