Scoop 1 pint of the chocolate ice cream into the cooled crust and spread it evenly with a rubber spatula. Place in the freezer to firm up for about 30 minutes. Remove the pie from the freezer and, working quickly, drizzle 1/2 cup of the room-temperature fudge sauce over the ice cream. Using a small ice cream scoop (I use a 1 1/2-inch diameter Vollrath #40, available from ), scoop round balls of the chocolate, coffee
, and vanilla ice creams and arrange them over the fudge sauce layer (you may not need all of the ice cream). Drizzle with about 1/4 cup of the remaining fudge sauce, using a squirt bottle if you have one (try Chef Revival's "drizzlers," from ). Freeze until the ice cream is firm, about 2 hours. If not serving right away, loosely cover the pie with waxed paper and then wrap with aluminum foil. Freeze for up to two weeks.