Everyone will be hoppin' up to the plate when your child proudly pulls this luscious, minty pie out of the freezer.
In a small saucepan, melt the butter over low heat. Remove the pan from the stove and let the butter cool for a few minutes.
Meanwhile, have your child crumble the graham crackers into the bowl of a food processor. Add the sugar and nuts, then pulse the ingredients in short bursts until you have very fine crumbs.
Empty the crumbs into a medium -size mixing bowl and stir in the cocoa powder and salt, then the melted butter. Have your child use her fingers to evenly blend the ingredients. Then blend in 1 or 2 teaspoons of water until the crumbs clump together slightly.
Heat the oven to 350º. Lightly butter a 9 -inch pie plate and press the crumbs evenly into the bottom and up the sides. Bake the crust on the center oven rack for 10 minutes. Let the crust cool on a wire rack, then chill it in the refrigerator for 20 minutes. Transfer the ice cream from the freezer to the refrigerator for 10 to 20 minutes, so that it will soften.
Now your child can spoon the softened ice cream into the piecrust, pressing it firmly with an ice-cream spade to fill any airholes. Smooth the top, then place the pie back in the freezer for about 30 minutes or until it's firm. When it's time to serve the pie, drizzle chocolate sauce on each slice, if desired. Makes 10 servings.