Separate mint chocolate sandwich cookies, placing the cookies in one bowl and the filling in another. Set cookies aside for later.
In a food processor combine 2 pints Simple Truth Low Cow mint chocolate chip ice cream, 2 cups whipped topping, and the mint sandwich cookie filling. Blend together until smooth and creamy. Place in freezer.
In clean food processor, chop the chocolate cookies until finely ground.
Place 3 tablespoons butter in a microwave safe-container and heat until melted. Add to food processor with chocolate cookies and pulse until well-combined.
Spread and pat butter/cookie mixture into the bottom of a 8" round pie pan to form the crust. Press the crust up the sides of the pan and spread until the surface is even as crust is about 1/4 inch thick.
Remove mint ice cream mixture from freezer and scoop into the pie crust, spreading gently with a spatula until surface is even. Return to freezer for 15 minutes or until set.
Scoop 2 cups whipped topping into pie crust, on top of the mint ice cream layer. Spread gently with a spatula until even. Return to freezer for 1-2 hours, until whipped topping is set.
Melt together 1 cup chocolate chips and 1/2 cup coconut oil in microwave, stirring every 15-30 seconds until smooth.
Pour chocolate glaze slowly over the top of your frozen pie - the cold surface will cause the chocolate to harden into a shell.
Place pie in freezer for 1 hour or until ready to serve.