In a 9 inch pie pan, combine the melted butter and cookie crumbs, stirring to combine.

Using your fingers, press the mixture into the pie pan.

Bake at 350 degrees for 10 minutes on the middle rack. Let cool completely. Hot tip: On a cold day, I’ll place the crust outside on our back porch and it will be cooled in about 10 minutes.

As the chocolate crust cools, bring the store bought coffee ice cream out of the freezer and let it soften for 5-10 minutes until pliable.

Empty the ice cream from its containers into a medium bowl. Mix and fold until ice cream is still thick and frozen but becoming much more pliable.

Carefully pour the thick ice cream mixture into the completely cooled pie crust.

Using an offset spatula, gently spread the ice cream to the edges of the crust while levelling the ice cream layer flat.

Place in freezer and freeze for 30 minutes until solid again.

In a medium saucepan over low to medium heat, whisk to combine the cocoa powder, butter, sugar and heavy cream.

Continue lightly whisking until mixture becomes a dark fudge sauce, about two minutes.

Remove from heat and let cool completely in fridge, about 30 minutes. Mixture will thicken as it cools.

Once the fudge sauce is cooled, remove coffee ice cream pie from the freezer and pour fudge sauce on top, using offset spatula to spread the topping to the edges.

Place back in freezer and freeze, uncovered, for 6-8 hours until set.

Before you want to serve the pie, place your mixing bowl and beater or whisk attachment in the fridge or freezer for 30 minutes.

Bring mixing bowl out of fridge; pour in the heavy cream and the sugar.

Beat the mixture on high speed until stiff peaks form – keep your eye on it so it doesn’t churn into butter!

Optional: fill a piping bag fitted with an open star tip with the whipped cream; pipe drop stars all over the pie and sprinkle with more cocoa powder.