Watch and listen to this recipe from Paula Deen.
View the full recipe here.

1. Crush
Place chocolate wafers in a resealable plastic bag and crush with a rolling pin until fine.

2. Mix
In a large mixing bowl, mix cookie crumbs and melted butter until moist.

3. Spread
Transfer cookie crumb mixture to a greased 9-inch pie pan. Press firmly on the bottom and sides of pan, forming a smooth and even layer, approximately 1/8-inch thick. Place pans in freezer until ready to use.

4. Mound
Fill pans with softened coffee ice cream. Pile it high to create a 3-inch high dome. Use hands, gloves, or napkins to smooth it out. Place in freezer for approximately 6 hours.

5. Sprinkle
Sprinkle pie with chocolate sauce and chopped walnuts or pecans.

6. Serve
Dip knife into warm water before slicing. Garnish with more chocolate sauce, nuts, or cookie crumbs.