Add in ⅓ cup Guinness and knead together using your hands, adding in the additional 2 Tablespoons as needed.
Knead the dough until it clings together and you are able to roll it into a ball. Slightly flatten the ball of dough, wrap it in cling wrap and refrigerate for at least 30 minutes.
Preheat oven to 375F
Once the dough has refrigerated, roll out onto a lightly floured surface. Roll out to ¼ inch thickness and shape into a 9 ½" pie dish. Fold in the dough on the lip of the pie pan and trim any excess. Press down around the edge with the tines of a fork for decoration.
"Dock" your pie crust by poking holes all over the crust.
Return your pie crust in the pie pan to the refrigerator for 10 minutes.
Cover pie crust with foil and fill with pie weights (or dried beans if you have no weights) and bake on 375F for 20 minutes.
Remove foil and pie weights and bake another 10 minutes.
Allow your pie crust to cool while you prepare the filling.
Guinness/Jameson Filling:
Preheat oven to 325F
In a medium saucepan on low heat, combine chocolate chips, heavy cream, and butter, stirring occasionally until melted.
In a separate bowl, beat your eggs and additional egg white. Add sugar, flour, salt, and stir. Add in ½ cup Guinness and stir.
Gradually (about ¼ of the mix at a time) add the egg mixture to the chocolate mixture in the saucepan, stirring after each addition.
Increase heat to medium, stirring frequently until mixture becomes thick. Once it begins to bubble, remove from heat, add in the Jameson and 1 Tablespoon Guinness and stir into the chocolate mix.
Pour your filling into the pie crust and bake on 325F for 20-25 minutes. The center will be set once it is done cooking.
Allow pie to cool completely before topping with Bailey's whipped cream.
Bailey's Whipped Cream Topping
In electric mixer, combine heavy cream, sugar, Bailey's, and vanilla extract. Beat on high-speed until the mixture forms stiff peaks.
Spread over the chocolate layer of your pie and serve
Notes
Note: Though this crust is made with Guinness, the flavor in the rest of the pie is distinct enough that I think if you really don't feel like making your own pie crust, a store-bought one would do just fine.