Preheat oven to 350*F.
Heat semisweet chocolate chips and water in a small saucepan over low heat for about 2 minutes, or until melted, stirring constantly.
Beat egg yolks and sugar with an electric mixer on high speed for about 3 minutes, or until thick. Reduce the speed to low and gradually beat in the chocolate mixture and vanilla.
Beat egg whites and salt until stiff peaks form. Gently fold in the chocolate mixture until just blended. Spread over the bottom and sides of a greased 9" pie plate. Bake about 20 minutes, or until the center is set. Cool on a wire rack for 1 hour.
Fill with 6 cups ice cream (various flavors). Cover and freeze until served. Garnish with 1 cup sliced peaches.
Meanwhile, combine cream and brown sugar in a microwave-safe bowl. Micro-cook on high for 5 minutes, or until caramel colored, stirring once. Add butter and stir until melted and smooth.
Serve over the ice cream pie.