Allow container of ice cream to stand at room temperature 20 minutes to soften.
Spread peanut butter over crust; freeze 10 minutes.
Spread softened ice cream evenly over peanut butter in crust. Arrange peanut butter cup candy halves, cut sides down, around edges of crust. Drizzle chocolate-peanut butter shell coating evenly over ice cream.
Freeze at least 2 hours. Cut frozen pie with a warm knife to serve.
Note: For testing purposes only, we used Mayfield's Moose Tracks Ice Cream, Reese's Peanut Butter Cups, and Reese's Shell topping.