Apricot Almond Swirl Ice Cream Pie

Ingredients
1 3/4 cups dried apricot halves,
3/4 cup honey
2 qts. vanilla ice cream, divided
Cookie Crust, and an 8-in. cheesecake pan with removable sides
1 cup toasted sliced almonds

Preparation
1. Simmer apricots with 1 1/2 cups water and the honey, covered, until apricots are very soft, 15 minutes; let cool. Take 1 qt. ice cream out of freezer to soften.
2. Arrange 1 cup apricots over cooled cookie crust. Whirl remaining apricots and liquid in a blender into a thick, pourable purée (add more water if needed). Strain.
3. Stir softened ice cream until smooth. Spread over apricots in crust, set on a plate, and freeze until firm, about 1 hour. Spoon on all but 2 tbsp. apricot purée. Freeze until purée firms, about 1 1/2 hours.
4. Let remaining 1 qt. ice cream soften; spread over purée. Top ice cream with small dollops of remaining purée, then swirl with a chopstick. Freeze 2 hours more.
5. Remove sides of pan and pat almonds firmly into sides of pie. Serve immediately.