Using a large mixing bowl, place cookie crumbs and melted butter. Mix until the ingredients are well blended and moist. Keep mixture at room temperature until needed for pie shells.
Lightly spray 2 pie tins with vegetable oil. Place the prepared crust into the pie tins and press firmly on the bottom and sides of each tin, forming a smooth and even thickness approximately 1/8-inch thick. Use a ladle to even out the crusts. Place piecrusts in freezer before ice cream can be placed into crusts.
Equally portion the ice cream into the pie shells. Mound the ice cream to create a 3-inch high dome. Use a glove and napkin to help with this process. Place pies on a sheet pan and place in the freezer for approximately 6 hours or more.
To serve, Drizzle with chocolate sauce and sprinkle with more cookie crumbs and chopped nuts, if desired.
Recipe courtesy of Paula Deen