Crush the Oreo cookies into fine crumbs. You can do this in a food processor or by placing the cookies in a zip-top bag and crushing them with a rolling pin or the smooth side of a meat mallet.

Mix the crushed cookies with melted butter until well combined.

Firmly press the buttered crumbs into the bottom of a 9-inch pie plate to form the crust. Place the crust in the freezer to set while you prepare the other layers.

Take the vanilla ice cream out of the freezer and allow it to soften for about 10-15 minutes until it's easy to scoop but not melted. (I used one 48-ounce and half of another 48-ounce container of vanilla ice cream)

Add the ice cream to a medium-sized mixing bowl. Mix the softened vanilla ice cream with ¾ cup of chopped macadamia nuts. (Reserve the rest for topping)

You will need a 2 to 2½-quart mixing bowl with a rim that will easily fit inside the pie plate. (When assembling the pie, you will be lifting the ice cream out of the bowl to cover the cookie crust with the frozen dome of ice cream) Line the inside of the mixing bowl with plastic wrap. Be sure there is a generous amount of overhang to help lift the ice cream out of the bowl. Also, be sure the plastic wrap fits snuggly to the inside of the bowl with no air pockets. Lightly spray the inside of the plastic wrap with non-stick cooking spray.

Spoon the ice cream mixture into the plastic-lined bowl. Cover the ice cream with plastic wrap and place the bowl in the freezer for 4-6 hours or until firm.

Once the ice cream is firm, remove the plastic wrap over the top of the bowl. Next, grab the edges of the plastic wrap that is lining the inside of the bowl under the ice cream. Gently pull up on the plastic wrap to lift the ice cream out of the bowl.

Align the flat side of the ice cream over the crust. Peel back the plastic wrap. (If your kitchen is particularly warm, you may need to place the ice cream base back in the freezer before you drizzle the chocolate sauce)