1. Preheat oven to 325°. Grind cookies into fine crumbs in a food processor. Drizzle in 4 tablespoons melted butter and blend until crumbs start to come together, adding more melted butter as needed. Press crumb mixture firmly over bottom (not side) of an 8-inch cheesecake pan with removable rim. Bake until crust is set, about 10 minutes.
2. Let crust cool completely. Meanwhile, simmer apricots with 1 1/2 cups water and the honey, covered, until apricots are very soft, 15 minutes; let cool. Take 1 quart ice cream out of freezer to soften.
3. Arrange 1 cup apricots over cooled cookie crust. Blend remaining apricots and liquid in a blender into a thick, pourable purée (add more water if needed). Strain.
4. Stir softened ice cream until smooth. Spread over apricots in crust, set on a plate, and freeze until firm, about 1 hour. Spoon on all but 2 tablespoons apricot purée. Freeze until purée firms, about 1 1/2 hours.
5. Let remaining 1 quart ice cream soften; spread over purée. Top ice cream with small dollops of remaining purée, then swirl with a chopstick. Freeze 2 hours more.
6. Remove rim of pan and pat almonds firmly into side of pie. (If pie won’t come out easily, set it over a bowl of hot water for a couple of minutes; slide a thin knife between the pan edge and crust. Pie should pop right out.) Serve immediately, though pie can be softened for 5 minutes at room temperature if necessary for easier slicing.

*Find crunchy Italian amaretti in well-stocked grocery stores. Alternatively, use almond biscotti and blend in 1 teaspoon almond extract with the melted butter in step 1.

Make ahead: Once the pie is made through step 5 and fully frozen, keeps up to 4 days, double-wrapped in plastic wrap. Add the almonds just before serving.

More Sweet Tooth recipes on Food Republic:

• Avocado Crème Brûlée Recipe
• Homemade Peanut Butter Cups With Bourbon Recipe
• Maple Pie Recipe