Just after the repeal of Prohibition, creative cooks began flavoring recipes once again with liqueurs, and the forerunner of this pie was born
In a food processor, finely grind wafer cookies and half of semisweet chocolate.
ADD melted butter; BLEND in using pulse setting until moist crumbs form.
PREHEAT oven to 350 F; PRESS mixture into the bottom and up sides of 9-inch deep-dish glass pie dish.
BAKE until crust is set, about 10 minutes; REMOVE from oven.
SPRINKLE rest of chocolate over crust; let MELT; using back of spoon, gently SPREAD chocolate over crust; COOL.
In a heavy medium saucepan, COMBINE whipping cream and creme de cacao.
SPRINKLE gelatin over; WHISK to blend; let STAND 10 minutes to soften.
Over low heat, STIR until gelatin dissolves.
ADD white chocolate; STIR until melted and smooth; STIR in brandy.
TRANSFER mixture to a large bowl; COOL, STIRRING occasionally, about 15 minutes.
In a medium bowl, BEAT remaining 1 cup whipping cream with sour cream until stiff peaks form.
FOLD cream into white chocolate mixture in two additions.
TRANSFER filling into crust; REFRIGERATE until filling sets, at least 4 hours, or overnight.
Garnish: whip one cup whipping cream with 2 tablespoons sugar and 1/2 teaspoon vanilla until soft peaks form; shave chocolate bar into curls; cut pie into wedges and top each wedge with a swirl of whipped cream and a sprinkle of curls.
Per Serving (excluding unknown items): 751 Calories; 47g Fat (56.2% calories from fat); 7g Protein; 76g Carbohydrate; 4g Dietary Fiber; 78mg Cholesterol; 447mg Sodium. Exchanges: 0 Non-Fat Milk; 9 1/2 Fat; 4 1/2 Other Carbohydrates.