Heat oven to 325 degrees. Grease two 9 inch pie pans.
In a large bowl, combine all the crust ingredients; beat 50 strokes with spoon.
Pour batter into prepared pans. Bake for 20-25 minutes. Do not overbake. Cool.
When brownie layer is cooled; spread 1/3 c ice cream topping on each brownie crust. Sprinkle 1/4 c nuts between the two pies.
Overlap large spoonfuls of ice cream to fill pie. Cover and freeze.
In a small saucepan, heat remaining ice cream topping for 1 minute. Drizzle over ice cream. Sprinkle with remaining nuts. Cover. Freeze. Let sit at room temp for 5 minutes before serving with a warmed knife.