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1
Preheat oven to 325.
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2
Grind cookies into fine crumbs in a food processor.
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3
Drizzle in 4 tablespoons melted butter and blend until crumbs start to come together, adding more melted butter as needed.
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4
Press crumb mixture firmly over bottom (not side) of an 8-inch cheesecake pan with removable rim.
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5
Bake until crust is set, about 10 minutes.
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6
Let crust cool completely.
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7
Meanwhile, simmer apricots with 1 1/2 cups water and the honey, covered, until apricots are very soft, 15 minutes; let cool.
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8
Take 1 quart ice cream out of freezer to soften.
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9
Arrange 1 cup apricots over cooled cookie crust.
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10
Blend remaining apricots and liquid in a blender into a thick, pourable puree (add more water if needed).
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11
Strain.
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12
Stir softened ice cream until smooth.
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13
Spread over apricots in crust, set on a plate, and freeze until firm, about 1 hour.
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14
Spoon on all but 2 tablespoons apricot puree.
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15
Freeze until puree firms, about 1 1/2 hours.
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16
Let remaining 1 quart ice cream soften; spread over puree.
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17
Top ice cream with small dollops of remaining puree, then swirl with a chopstick.
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18
Freeze 2 hours more.
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19
Remove rim of pan and pat almonds firmly into side of pie.
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20
(If pie wont come out easily, set it over a bowl of hot water for a couple of minutes; slide a thin knife between the pan edge and crust.
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21
Pie should pop right out.)
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22
Serve immediately, though pie can be softened for 5 minutes at room temperature if necessary for easier slicing.
