Have the pint of ice cream softened, but not melted (like when you buy it at the store, come home, and it's already soft). The soft icecream makes it easier to put into the crust, without breaking it.

Spread as much ice cream as needed into the pie crust. (I have it to where the icecream is level with the rim of the pie)

Put pie lid over the pie and place into the freezer to re-harden. About 1-3 hours.