New Deal Brandy Alexander Pie

FILLING
1 1/4 c Chilled whipping cream
1/4 c White crème de cacao
1 1/4 ts Unflavored gelatin
9 oz Imported white chocolate;
-(such as Lindt),
; chopped
1/4 c Brandy
1/2 c Sour cream
Dark chocolate curls

For Crust: Preheat oven to 350F. Finely grind ground chocolate cookies and
half of semisweet chocolate in processor. Add melted butter and blend in
using on/off turns until moist crumbs form. Press mixture onto bottom and
up sides of 9 1/2-inch-diameter deep-dish glass pie dish. Bake until crust
is set, about 10 minutes. Remove from oven. Sprinkle remaining chocolate
over crust; let melt. Using back of spoon, gently spread chocolate over
crust. Cool.

For Filling: Combine 1/4 cup whipping cream and 1/4 cup crème de
cacao in heavy medium saucepan. Sprinkle gelatin over and whisk to blend.
Let stand 10 minutes to soften. Stir over low heat until gelatin dissolves.
Add white chocolate and stir until melted and smooth. Stir in brandy.
Transfer mixture to large bowl and cool, stirring occasionally, about 15
minutes.

Beat remaining 1 cup cream and 1/2 cup sour cream in medium bowl to stiff
peaks. Fold cream into white chocolate mixture in 2 additions. Transfer
filling to crust. Refrigerate until filling sets, at least 4 hours or
overnight.

Mound chocolate curls atop pie. Cut into wedges and serve.

Serves 8.