1 cup cream-filled chocolate sandwich cookie crumbs (12 cookies)
3 tablespoons butter or margarine, melted
1 egg white, lightly beaten
1 1/4 cups chopped pecans
1/4 cup sugar
1 pint coffee ice cream, softened
1 pint chocolate ice cream, softened
10 cream-filled chocolate sandwich cookies, coarsely chopped
Stir together cookie crumbs and butter. Press into a 9-inch pie plate. Brush with egg white.
Bake at 350* (175*C) for 5 minutes. Cool.
Place pecans on a lightly greased baking sheet; sprinkle with sugar.
Bake at 350* (175*C) for 8 to 10 minutes. Cool.
Stir together ice creams, 1 cup cookie chunks, and 1 cup pecans; spoon into crust. Freeze 10 minutes. Press remaining cookie chunks and pecans on top. Cover and freeze 8 hours.
Makes 1 (9-inch) pie.