Crust: Mix 1 cup chocolate wafer or Oreo cookie crumbs with 4 tablespoons melted butter. Press firmly in greased 9 inch pie pan. Freeze.

Filling: Spoon 1 quart softened ice cream in pie shell. Freeze. Top with Chocolate Buttercream.

CHOCOLATE BUTTERCREAM TOPPING

(enough for 2 pies) : 1 c. sugar 4 oz. unsweetened chocolate, melted and cooled 2 tsp. vanilla 4 eggs

Cream butter; add sugar, chocolate, and vanilla; cream well. Add eggs. Beat about 3 minutes or until mixture is light in color, smooth, and thick. (If mixture gets dark and runny from over-heating, chill and reheat.)

Layer 1/2 chocolate buttercream on each of 2 frozen pies. Refreeze. Let pies soften about 10 minutes before serving. Garnish with whipped cream and fresh or frozen raspberries.