For the crust:
Preheat the oven to 375°F.
In a bowl, combine graham cracker crumbs, oreos, butter and sugar, and blend in a blender or food processor.
Transfer to a 9-inch pie pan and spread across the bottom and up the sides using your fingers.
Place another 9-inch pie pan on top and firmly press against the contours of the pan to pack the crust down onto the pan. (Some of the filling may spill over the edges of the pan.) Bake until golden, 10 to 15 minutes. Remove from the oven and cool. Brush the crust with the egg white. Refrigerate before using.
For the ice cream:
In a medium saucepan, bring the cream, milk and mint to a gentle boil. Remove from the heat.
In a bowl, whisk together the egg yolks and sugar until thick. Whisk 1 cup of the hot cream into the egg mixture. In a slow, steady stream, gradually add the egg mixture to the pan of hot cream. Cook over moderately low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170° F on an instant-read thermometer, 3 to 5 minutes.
Remove the pan from the heat and strain the mixture into a clean bowl through a fine mesh strainer. Pour into a container and cover with wax paper or plastic wrap, pressing down against the surface to keep a skin from forming. Chill in the refrigerator for at least 2 hours.
When cold, stir in the crème de menthe and chocolate chips. Pour into the bowl of an ice cream machine, and churn and freeze according to manufacturer’s instructions.
To Assemble Ice Cream Pie:
Place the piecrust in the freezer for at least 1 hour.
Remove the ice cream from the freezer and let sit at room temperature until soft enough to spread, 5 to 10 minutes.
Remove the crust from the freezer and unwrap.
Transfer the ice cream to the piecrust, filling to the top, and smooth with a spatula or the back of a spoon. Place in the freezer until firm, and serve.
Yield: 1 ice cream pie, about 8 servings