In a large bowl, stir ice cream until softened.

Spoon ice cream into pie shell and spread evenly. Freeze 3 to 4 hours or until solid.

To make ganache, combine chocolate chips, butter, heavy cream and corn syrup in a microwave safe bowl. Microwave on 50% power for 45 seconds. Remove from microwave and stir well. If at least half of the chocolate has melted, you can most likely melt the rest of it just by stirring. If more time is needed, microwave at 50% power in 15 second bursts, stirring well each time. Allow ganache to cool to room temperature. Remove pie from freezer, top with ganache and immediately return to freezer for at least two hours.

To serve, let pie stand at room temperature about five minutes before slicing. Enjoy!