Let ice cream stand at room temperature 20 minutes to soften. Meanwhile, spread peanut butter in bottom of 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. To serve, cut frozen pie with a warm knife.