Mix crust ingredients together and press mixture firmly on the bottom and up the sides of a 9-inch pie plate. Bake for 8 minutes at 350 degrees. Cool completely.
Melt chocolate and Irish Cream in a metal bowl over hot water. Make sure no water touches the chocolate or it will seize up. Use a spatula to blend well and keep from burning. Remove from heat.
Using a mixer, whip egg whites until soft peaks form. Add sugar 1 tablespoon at a time and beat until stiff peaks hold their shape. Set aside.
Whip 1 cup heavy cream until stiff.
Gently fold egg and whipped cream together.
With a large spatula, fold white chocolate mixture into egg white mixture. Do not over mix.
Spoon into cooled pie crust and chill