Blend half a cup almond butter, half a cup brown sugar, whipping cream, two teaspoons cinnamon, and salt in a blender or food processor, until smooth and thick but pourable.

Remove ice cream from the container and place into a large bowl. Let defrost until slightly softened, about five minutes, then stir with a spatula until it reaches the consistency of thick cake batter. Gently fold in two-thirds of the almond butter mixture and stir a little to create a marbled effect. Do not overmix; you want defined ribbons running through the ice cream. Pour into graham crust and spread into an even layer. Smooth top and spread remaining almond butter mixture on top. Cover with plastic wrap and freeze until hard, about 12 hours.

Whisk coconut oil, a pinch of kosher salt, remaining half cup almond butter, remaining quarter cup brown sugar, and remaining half teaspoon cinnamon in a small bowl until smooth. Spread gently and evenly over frozen pie. Immediately sprinkle with pretzels (or any topping of choice) and sea salt. Return to the freezer until set.

In a small pot over low heat, melt chocolate, stirring until melted and smooth. Drizzle over pie decoratively.

Serve pie frozen — do not defrost before serving. Use a sharp knife to cut, dipping the knife in hot water before slicing to get cleaner slices.