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1
Heat the oven to 350 degrees F and arrange a rack in the middle.
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2
Place cookies in the bowl of a food processor fitted with a blade attachment and process until the pieces are about the size of peas.
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3
Stop the motor, add the melted butter, and continue to process until the crumbs are fine, about the size of coarsely ground coffee (you should have about 1 1/2 cups).
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4
Alternatively, place the cookies in a resealable plastic bag, press out the air, and seal.
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5
Using a rolling pin, smash into fine crumbs until uniform.
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6
Transfer to a medium bowl, add melted butter, and mix until evenly combined.
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7
Pour crumb mixture into a 9-inch pie plate and, using the bottom of a cup or your fingers, press firmly and evenly into the bottom and up the sides.
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8
Bake until fragrant, about 10 to 15 minutes.
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9
Remove to a wire rack to cool completely before filling.
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10
Place chocolate in a medium heatproof bowl; set aside.
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11
Place cream in a small saucepan over medium heat and bring to a simmer.
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12
Pour over chocolate and let stand until chocolate has softened, about 5 minutes.
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13
Add butter and stir until smooth.
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14
Let cool slightly before using.
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15
Place gelato in the refrigerator until slightly softened, about 30 minutes.
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16
Place cookie crust in the freezer until chilled, about 30 minutes.
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17
Remove softened gelato from the container and transfer to a large bowl.
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18
Stir with a rubber spatula or wooden spoon until it is spreadable but not liquidy.
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19
Working quickly, spread the softened gelato into the crust in an even layer (leaving any melted gelato in the bowl).
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20
If the gelato in the pie looks like its melting, place the pie in the freezer until solid before proceeding.
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21
Pour the warm ganache over the gelato and tilt the pie plate to evenly coat.
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22
Immediately transfer the pie to a flat surface in the freezer until completely frozen, at least 3 hours.
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23
Let the pie sit at room temperature until the ganache just begins to soften, about 15 minutes.
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24
Meanwhile, combine cream, sugar, and vanilla in a large bowl and whisk until soft peaks have formed (they should droop over like soft-serve ice cream), about 3 minutes; serve atop pie slices.
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25
If not serving immediately, tightly wrap the frozen pie in plastic wrap and store in the freezer for up to 1 week.
