Preheat the oven to 350°F.

In a bowl, stir together the cookie crumbs and melted butter; press into the bottom and sides of a 9-inch pie dish. Bake until brown, about 8-10 minutes. Set aside to cool completely.

With a heavy-duty stand mixer fitted with the whisk attachment, whisk the cream at high speed until it forms stiff peaks. Transfer to a large clean bowl and set aside.

Fit the stand mixer with the paddle attachment and a clean bowl; add the mascarpone cheese, almond butter, brown sugar, and vanilla and beat at high speed until the mixture is smooth and silky.

Gently fold the almond butter mixture into the whipped cream with a spatula until completely blended. Spoon into the cooled pie shell and smooth out the top. Place the pie in the freezer.

Melt 1/2 cup of dark chocolate over low heat or in a double boiler. Stir as it's melting to make sure no chocolate burns to the bottom. Stir in 1 tablespoon of heavy cream. Pour this onto of the pie and gently spread with a spatula. Place the pie back into the freezer.

Freeze the pie for 1 hour or until ready to serve (if you are going to leave it in the freezer awhile, wrap it in plastic wrap after 1 hour so it doesn't get freezer burn).

Take the pie out of the freezer 15 minutes before serving. Slice it and enjoy!