Adapted from Bon Appétit
1 1/2 cups of crushed chocolate wafers (I used Nabisco Famous Wafers)
2 tablespoons sugar
6 tablespoons (3/4 stick) butter, melted
3/4 cup whipping cream
2 tablespoons (1/4 stick) butter
2 tablespoons light corn syrup
8 ounces semi-sweet chocolate, chopped
1 teaspoon vanilla
2 pints chocolate-chocolate chip ice cream
1 pint chocolate fudge brownie ice cream
1 pint cookies-and-cream ice cream
2-4 ounces white chocolate, chopped (amount depends on how much drizzle you want on top of pie...my swirls needed more)
To make crust, preheat oven to 325º. Mix cookie crumbs, sugar and butter till well combined. Pat firmly into 9 inch pie plate and bake for 10 minutes. Cool completely.
To make fudge sauce, combine cream, butter and corn syrup. Microwave till butter melts and liquid just starts to bubble. Stir till well combined. Add chopped chocolate and let sit for a minute or two. Whisk till chocolate is melted and smooth. Stir in vanilla. Cool for about 20 minutes before using.
To make pie, place alternate scoops of the ice cream flavors in a single layer over crust. Drizzle 1/2 cup of the fudge sauce over the ice cream and freeze for about 10 minutes, till sauce is firm. Top with scoops of the remaining ice cream, mounding in the center. Drizzle with 1/3 cup of the fudge sauce. Freeze till pie is firm, at least 2 hours.
Melt white chocolate gently in the microwave, stirring till smooth. Place melted chocolate in a small ziplock bag and clip off a corner. Squeeze ziplock like a piping bag and drizzle white chocolate over pie. Freeze about 10 minutes, then serve. Rewarm leftover fudge sauce to serve with pie.