Remove the packaging for the graham cracker crust. Set aside the plastic "lid."
Allow the ice cream to sit out to become barely softened.
Scoop one flavor into the graham cracker crust and then scoop the other flavor right next to the first scoop.
Scoop the ice cream, alternating flavors, in a circular motion all the way around the pie crust. Scoop the flavors in the center.
Repeat step four right above the first layer of ice cream scoops to create a second layer of ice cream.
Press the plastic from the graham cracker crust into the ice cream to press it together.
Place in the freezer to completely re-freeze and harden. (Try not to let the ice cream get too soft/melted or it could get icy once it is re-frozen).
Once the pie is hardened, cut into large slices and, if desired, top with whipped cream, a drizzle of caramel sauce, and shaved chocolate. I use a vegetable peeler to shave the underneath of a chocolate bar right on top of the pies. Enjoy and return any leftovers to the freezer.