Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a

baking sheet with Gefen Parchment Paper.

To prepare the crumble, combine all ingredients. Mix with your fingers until coarse crumbs form, then spread the mixture on the prepared baking sheet and bake for 20 minutes, until lightly golden.

Allow the crumble to cool completely. Divide the crumble in half.

Stir the coffee into the ice cream, then fold in half of the crumble. Place the ice cream mixture into the graham cracker crust, smooth the top, and freeze for several hours or overnight.

Pour the heavy cream into the bowl of an electric mixer and beat until soft peaks form, adding sugar and vanilla extract, if desired. For a smooth, professional-looking finish, spread the whipped cream evenly over the pie

with a spatula or place it in a piping bag and pipe neat swirls. Sprinkle the remaining crumble over the whipped cream.

Place the melted chocolate into a small piping bag or ziplock bag and snip off a tiny corner. Drizzle the chocolate over the whipped cream in thin zigzag lines. For a more intricate look, alternate directions or gently drag a toothpick through the drizzle to create a marbled effect. Return

the pie to the freezer until ready to serve.