In a large bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are well-coated, and the mixture resembles wet sand.
Press the mixture into the bottom and up the sides of a 9-inch springform pan. Make sure it’s compact to create a sturdy crust. Set aside to allow it to firm up.
In the bowl of a Kitchen-Aid mixer, pour in the heavy cream. Beat on medium speed until stiff peaks form. This will take a few minutes, so pay attention to the cream as it thickens.
Once the cream is whipped, gently fold in the sweetened condensed milk and vanilla. The mixture should be smooth and creamy without any lumps.
Add in the chopped Krispy Kreme doughnuts, folding them into the mixture carefully. You want to keep the fluffy texture of the whipped cream intact.
Spread the delicious filling into your prepared crust, smoothing it out with a spatula. It should fill the crust generously, creating an inviting look.
Cover the pie with plastic wrap and place it in the freezer. Chill it for at least 6 hours, or until completely set. This is the hardest part—waiting!
Once the pie is set, remove it from the freezer. Let it sit at room temperature for about 20 to 30 minutes before slicing. This will make cutting it much easier.
Serve the pie with some whipped cream on top if desired, and enjoy the delighted expressions on your friends’ faces when they take their first bite of the Krispy Kreme Ice Cream Pie.
