Make the crust:
Preheat the oven to 375 degrees F.
Put the cookie crumbs, melted butter, and sugar in a bowl and stir to combine.
Press the mixture firmly into a 9-inch pie plate, being sure to cover the sides of plate too. Bake for 5 minutes. Remove from the oven and let cool completely.
Meanwhile, make the filling:
In a small saucepan over medium-low heat, combine the chocolate, water, sugar, butter, and salt. Cook, stirring constantly, until the chocolate has melted. Continue to cook for another 1 minute, or until the mixture has thickened slightly. Do not allow it to boil. Remove from the heat and stir in the vanilla extract.
Pour the sauce over the cooled pie crust and place it in the refrigerator to chill for at least 1 hour.
Once the sauce has firmed in the crust, soften the ice cream slightly so it will be easy to scoop and spread evenly into the pie crust. Fill the crust with the softened ice cream. Sprinkle the top with the cookie crumbs and freeze the pie for at least 2 hours, or until firm.
Reprinted with permission from Sweet Home by Rebecca Miller, Kyle Books copyright (c) 2012