Maple Walnut Mousse Pie

3 eggs; separated
1/8 teaspoon salt
3/4 cup maple syrup
2 cup cool whip
1 cup walnuts; chopped
2 tablespoon semi-sweet chocolate; shaved
1 chocolate crumb pie shell

Beat egg yolks until lemon colored. Add salt and maple syrup. Cook in top of double boiler until yolk mixture thickens. Cool.

Beat egg whites until stiff.

Combine maple mixture, egg whites, and 2/3 of the Cool Whip, using a folding motion. Fold in 3/4 cup of the nut meats. Scrape into baked pie shell.

Cover with remaining whipped topping. Sprinkle with remaining nut meats and chocolate shavings.

Freeze for a minimum of four hours.

YIELD: 6-8 Servings