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Combine cookie crumbs and butter; press onto the bottom and up the sides of a 9 inch pie plate. Cover and freeze 1 hour or until firm. Spread ice cream onto crust. Cover and freeze until firm. Shortly before serving, combine chocolate and butter in a small saucepan. Cook and stir over med low heat until melted. Stir in sugar, water, corn syrup and salt. Bring to boil. Reduce heat; simmer for 5 min or until sugar is dissolved, stirring frequently. Remove from heat; stir in vanilla. Keep warm. In heavy saucepan over low heat, beat the egg whites and sugar on low speed with portable mixer until mixture reaches 160 degrees. Remove from heat; transfer to a bowl. Beat on high speed until stiff peaks form. Spread over frozen pie. Bake at 450 degrees 3 min or meringue is lightly browned. Serve immediately with warm chocolate sauce.
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