For crust, in a large mixing bowl, combine crushed cookies, butter, and 1 tablespoon coffee crystals. Press evenly onto bottom and sides of a 9-inch pie plate. Cover and freeze for 20 minutes.
For filling, in a medium mixing bowl, mix the 1 cup whipping cream and 1 tablespoon coffee crystals until coffee is dissolved. Whip cream mixture with electric mixer until stiff peaks form; set aside.
In a large chilled bowl with chilled beaters, beat coffee ice cream, chocolate ice cream, liqueur or strong coffee, and brandy (if you like) until just combined. Fold in whipped cream mixture. If necessary, chill mixture until it mounds. Remove frozen crust from freezer. Spoon filling into prepared pie shell. Freeze for at least 6 hours or up to 24 hours.
To serve, let pie stand at room temperature for 30 minutes. Garnish with the 1/2 cup whipped cream, the chocolate syrup, and pecans. Makes 10 servings.
