I was so  impressed with Andes, you make a real chocolate mousse for the topping -- not just mix in chocolate with fake whipped oils.  They took the time to create a recipe that you can easily make without using fake ingredients. You can pre-buy a crust for this, but  the only thing I didn't quite understand is how this recipe would fit into those shallow pre-made pies. I used my 9 inch deep dish pie plate and this fits perfectly. So in my version, make your own crust. Take the crumbs and melted butter and combine. Press into your 9 inch pie plate, creating a bottom and sides. Put into the fridge to firm up while you make the rest of the pie. Take 1/2 cup of the chips and mix into your softened ice cream then spread onto your pie crust. Place this into the freezer. Melt the rest of your baking chips in a saucepan over medium heat with 1/2 cup whipped cream, stirring constantly. Remove from the heat and then stir in the egg yolks well. Place back onto the stove and heat for another 3-5 minutes, until the mixture started to thicken, stirring it every now and them. It's really important NOT to let this mixture boil at this point. Remove from the heat and cool to room temperature. Whip the last cup of whipping cream until stiff peaks form and then fold into the chocolate mixture. This is why you absolutely cannot have that