Instructions

CRUST

1. Adjust and oven rack to the center position and preheat oven to 350 degrees. Pulse cookies in a food processor until coarsely ground, about 15 pulses. Then continue to process until crumbs are fine, about 15 seconds. Sprinkle melted butter over crumbs and pulse to incorporate, about 5 pulses.
2. Sprinkle mixture into a 9-inch springform pan, pressing crumbs firmly onto the bottom and 1 inch up the sides of the pan. Bake until the crust is fragrant and looks set, about 10 to 15 minutes. Transfer pie crust to refrigerator to chill until ready to use.

FUDGE SAUCE

1. In a medium saucepan over medium heat, bring cream to a simmer. Remove from the heat. Add chocolate and let stand for 1 minute. Whisk chocolate until it has melted and is completely smooth. Whisk in vanilla. Let stand at room temperature to cool and to thicken slightly, stirring occasionally, about 20 minutes.

MARSHMALLOW SAUCE

1. In a large metal bowl, combine marshmallows and cream. Set bowl over a saucepan of barely simmering water. Stir until marshmallows have melted and sauce is smooth, about 3 minutes. Remove bowl form over the water and stir in vanilla extract. If you want the marshmallow cream to remain bright white, use clear vanilla or skip the vanilla all together.

PIE/ASSEMBLE

1. Place the springform pan with prepared crust on top of a baking sheet to catch any leaks. Spread 1 quart of softened ice cream evenly over prepared crust. If your ice cream is still not soft enough to spread, use a large off set cake spatula, warmed under hot water, wiped dry; and using the warm spatula press the ice cream into the pan. Repeat this process as needed. Drop half of the fudge sauce by 1 tablespoonfuls, leaving space between the drops. Sprinkle half of the almonds over sauce. Drizzle half of the marshmallow sauce over the almonds. Freeze until sauce sets, about 10 minutes. Spread second quart of ice cream evenly on top. Drop remaining fudge by 1 tablespoonfuls over ice cream. Drizzle remaining marshmallow sauce over, allowing some fudge to show through. Sprinkle with remaining almonds. Freeze pie until firm, about 4 hours.