Prepare the crust. In a bowl, mix the crushed chocolate sandwich cookies with melted butter and a pinch of salt until the crumbs look like wet sand. Press the mixture firmly into a 9-inch pie dish, covering the bottom and sides. Use the bottom of a measuring cup to pack it tightly.
Chill the crust. Place the crust in the freezer for 15–20 minutes to firm up. This helps it hold its shape when you add the filling and makes slicing cleaner later.
Soften the ice cream. Let the vanilla ice cream sit out just until scoopable and stirrable, about 10–15 minutes. You want it soft enough to fold in mix-ins but not melted.
Fold in cookie dough. In a large mixing bowl, combine the softened ice cream, cookie dough bites, mini chocolate chips, vanilla extract, and a pinch of salt. Fold gently to distribute everything evenly without deflating the ice cream too much.
Fill the crust. Spoon the ice cream mixture into the chilled crust and smooth the top with an offset spatula or the back of a spoon. Try to remove air pockets by pressing lightly as you spread.
Freeze until firm. Cover the pie tightly with plastic wrap or foil and freeze for at least 4 hours, preferably overnight, until completely set.
Add toppings. Right before serving, spread or pipe whipped cream over the top. Drizzle warm fudge sauce in zigzags and sprinkle with extra cookie crumbs or chopped cookie dough. Add a pinch of sea salt flakes for a sweet-salty finish.
Slice and serve. For the cleanest slices, run a sharp knife under hot water, wipe it dry, and cut. Repeat between slices.
