Coat a 9-in. pie plate with non-stick spray.
Crust: Process cookies and coffee granules in food processor until fine crumbs form. Add butter; process until crumbs are moistened. Press over bottom and up sides of pie plate. Freeze 30 minutes until firm.
Glaze: Mix ingredients in a small bowl until blended. Transfer 1/3 cup to a small ziptop bag; seal bag. Cover bowl with plastic wrap; set aside.
Spread the 2 cups softened vanilla ice cream in crust; freeze 30 minutes until firm. Meanwhile, slightly soften 2 cups java chip ice cream. Spread evenly on vanilla ice cream. Cut tip off 1 corner of ziptop bag; pipe Glaze over ice cream. Freeze 30 minutes until glaze and ice cream are firm.
Meanwhile, soften rest of vanilla ice cream. Spread carefully over glaze. Freeze 30 minutes. Meanwhile, soften rest of java chip ice cream. Spread on pie to 1 inches from edge. Freeze until firm.
Stir glaze. Spread on pie; sprinkle with espresso beans. Freeze at least 4 hours.
Planning Tip: The finished pie can be wrapped airtight and frozen up to 2 weeks.