Preheat oven to 350°F. Place the Oreos in the bowl of a food processor. Pulse until the Oreos are crushed into fine crumbs. Add the melted butter and pulse several more times to combine.

Pour the crust mixture into a 9-inch pie plate. Using your fingers, pat the crumbs onto the sides of the pie plate first, and then finish with the bottom of the pie. Press firmly with your fingers to ensure that the crust holds together.

Bake the crust for 7 minutes. Remove from the oven and let cool.

Meanwhile, let the coffee ice cream sit for 15 minutes on the counter. Place the fudge topping in the microwave (make sure the jar is microwave safe first) for 30–45 seconds or until the fudge can be drizzled with a spoon.

Scoop half of the ice cream onto the cooled Oreo crust. I layered scoops across the bottom of the pie dish to help create an even layer. Spread the ice cream smooth with an offset spatula.

Repeat the process by scooping the remaining ice cream over the top of the first layers. Drizzle with the remaining fudge sauce and finish with the chopped pecans.

Place in the freezer for 6–8 hours or until firm. Pie can be made 2–3 days ahead. Cover with plastic wrap after the first 6–8 hours to ensure it doesn’t pick up any “flavors” from the freezer. :)