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Crush the cookies in a food processor until you have a fine crumb.
Add the 2 tablespoons of cocoa powder and the 150g of melted butter to the cookie crumbs and blend until it looks like wet sand.
Transfer the cookie mixture to a large pie plate and spread it out over the bottom and sides to form the crust.
Chill the crust in the fridge for 30 minutes.
In a mixer, combine the 1 litre of vanilla ice cream and the 1 ½ cups of crunchy peanut butter until smooth.
Pour the peanut butter ice cream mixture into the prepared pie crust.
Freeze the pie for 3 hours or until firm.