Hmmm I'm inclined to make a chocolate cream filling with whiskey added..then a white chocolate cream filling..

But here's a recipe from Hershey's.

Chocolate Mousse Pie
1 envelope unflavored gelatin
2 T cold water
1/4 boiling water
1 c sugar
1/2 c Hershey's Cocoa
2 t vanilla (I'd sub the whiskey here)
2 c chilled whipping cream
8" chocolate crumb crust

In a small bowl sprinkle gelatin over cold water; let stand several minutes to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly. In a large cold mixer bowl stir together sugar and cocoa; add whipping cream and vanilla. Beat on med speed, scraping bottom of the bowl occasionally, until stiff; pour gelatin mixture and beat until well blended. Spoon into crust. Cover; chill 2 hours.

Here's another:

Cocoa Cloud Pie
6oz cream cheese softened
1 c confectioners sugar
1/2 c Hershey's cocoa
1/4 c milk
2 t vanilla extract
2 cups chilled whipping cream
8" packaged crumb crust
In a large mixer bowl combine cream cheese, confectioners sugar, cocoa, milk and vanilla. Beat until fluffy. Gradually add in cream, beating until stiff. Spoon into crust. Cover and chill several hours or overnight.

Here's yet another way to maybe do it.

Chocolate Grasshopper Pie

8" chocolate crumb crust
3 c miniature marshmallows
1/2 c milk
1/4 Hershey's Cocoa
2 T white creme de menthe
2 T white creme de cacao
1 c chilled whipping cream
2 T confectioners sugar

In a medium sauce pan combine marshmallows, milk and cocoa. Stir constantly over low heat until marshmallows are melted; remove from heat. Stir in cremes, cool to room temp. In a small bowl beat cream with confectioners sugar until stiff. Fold cooled chocolate mixture. Spoon into crust. Cover and freeze serveral hours or overnight.

Thanks!