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1
Preheat oven to 325F.
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2
Butter 9-inch-diameter metal pie pan or glass pie dish.
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3
Mix cookie crumbs and melted butter in bowl until crumbs are evenly moistened.
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4
Press crumb mixture firmly onto bottom and up sides of prepared pan.
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5
Bake until crust is set, about 10 minutes.
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6
Cool completely.
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7
Combine cream, butter, and corn syrup in medium saucepan.
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8
Bring to simmer.
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9
Remove from heat.
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10
Add bittersweet chocolate; let stand 1 minute.
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11
Whisk until melted and smooth.
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12
Stir in vanilla.
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13
Let stand at room temperature until cool and slightly thickened, about 20 minutes.
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14
Place alternate scoops of chocolate-chocolate chip ice cream, chocolate fudge brownie ice cream, and cookies-and-cream ice cream in single layer in cooled crust.
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15
Drizzle 1/2 cup chocolate sauce over ice cream.
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16
Freeze pie until sauce sets, about 10 minutes.
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17
Top pie with scoops of remaining ice cream, alternating flavors and mounding in center.
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18
Drizzle 1/3 cup sauce over.
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19
Freeze pie until firm, at least 2 hours.
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20
(Can be prepared 5 days ahead.
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21
Cover tightly and keep frozen.
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22
Cover and refrigerate remaining chocolate sauce.)
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23
Stir white chocolate in top of double boiler set over barely simmering water just until melted and smooth.
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24
Using small spoon, drizzle white chocolate in thin lines over ice cream pie.
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25
Freeze until white chocolate is firm, about 10 minutes.
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26
Stir bittersweet chocolate sauce over low heat just until warm.
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27
Serve pie with warm chocolate sauce.
