Dump the Oreo cookie crumbs into a 9-inch pie pan. Use a drinking glass to press the cookie crumbs across the bottom and up the sides of the pan. Refrigerate the crust until ready to use.

Set out a stand mixer, or a large mixing bowl and a hand mixer. Pour 2 ½ cups of cold heavy cream into the bowl. Using a whip attachment, beat the cream at high speed until it forms very firm whipped cream.

Fold in the sweetened condensed milk, vanilla, and nut extract. Fold gently with a spatula until well combined. Then fold in 1 cup of chopped macadamia nuts.

Scoop the ice cream mixture into the prepared pie crust, mounding it high in the center. Freeze the pie for 2 to 3 hours, until rock hard.

Once the ice cream is solid, scoop (or squirt) 10 ounces of fudge sauce on top of the pie and spread the fudge over the surface covering the ice cream. Sprinkle the remaining ½ cup macadamia nuts over the top of the pie, then freeze again for at least 1 hour.

When ready to serve, garnish the edges of the pie crust with whipped cream. You can either use canned whip cream or pipe extra homemade whip cream around the edges. Slice the pie into tall large wedges. Then heat the remaining 6 ounces of fudge sauce and drizzle the hot fudge over each piece before serving.