Place 1 1/3 cups chocolate wafer cookies in a resealable plastic bag and crush with a rolling pin until finely ground, or pulse in a food processor until fine.

In a mixing bowl, combine the crushed cookies with 1/4 cup melted butter until the crumbs are evenly moistened.

Grease a 9-inch pie plate. Press the cookie-butter mixture evenly into the bottom and up the sides of the greased pie plate to form a crust. Refrigerate the crust while you prepare the filling to help it firm.

Dissolve 1 1/2 tablespoons instant coffee in 1/4 cup hot water and set aside.

In a stand mixer fitted with the whip attachment, or using a hand whisk, combine 2 packages instant chocolate pudding mix with 3/4 cup milk on the lowest speed (or whisk gently) until just combined and beginning to thicken. Do not over-whip.

Add the dissolved coffee to the pudding mixture and beat on low until incorporated; the mixture will be thick.

Add 1 pint softened coffee ice cream and continue beating on low (or stir with a spatula) until just blended. The filling will be very thick.

Spoon the filling into the prepared crust and smooth the top with a spatula.

Refrigerate the pie for at least 4 hours (or overnight) to set. For a firmer texture you may freeze the pie, but avoid freezing for many days in a row or the crust may start to crumble.

If desired, garnish with lightly sweetened fresh whipped cream and chocolate shavings before serving. Serve cold.