1 chocolate graham cracker pie crust
3/4 cup chocolate fudge ice cream topping, divided
3/4 cup lemon curd
1 teaspoon lemon zest
6 cups vanilla ice cream, softened
1 cup mini chocolate chips
Spread half of the chocolate ice cream topping in the bottom of the pie crust and freeze.
In medium bowl, combine lemon curd, lemon zest, and 3 cups of the ice cream; beat until blended. Spoon into pie crust on top of chocolate topping. In same bowl, combine remaining 3 cups ice cream with chocolate chips and mix. Spoon on top of lemon mixture.
Drizzle with remaining chocolate ice cream topping. Freeze until firm. Let stand at room temperature 10 minutes before serving. Serves 8