Add the chocolate wafer cookies to the bowl of a food processor. Pulse until a fine crumb forms. Transfer to a bowl. (Alternatively, you can add the cookies to a zip top bag and crush with a rolling pin.)
Add the melted butter to the cookie crumbs and stir to combine.
Press the cookie crumb mixture into a deep dish 9 inch pie plate to coat the bottom and up the sides. Transfer to the freezer for 5 minutes.
Remove the pie plate from the freezer and coat the bottom of the crust with the fudge sauce spreading to form an even layer.
Pour the ice cream into the pie crust smoothing the top evenly. Transfer to the freezer for 15 minutes.
While the pie sets, add the confectioners sugar, cream and vanilla to a bowl. Beat the mixture with a hand mixer until stiff peaks form.
Top the pie with the whipped cream. Drizzle the chocolate syrup over the pie and sprinkle with the espresso beans.
Transfer the pie to the freezer and freeze for 90 minutes or overnight.
Before serving, allow the pie to sit at room temperature for 10-15 minutes. Serve with extra chocolate syrup, if desired.
Frozen Mudslide Pie can be made up to 3 days in advance.