Gluten Free Snickers Pie

 

Adapted from Betty Hagman's cookbook, "The Gluten-Free Gourmet Makes Dessert"

I made this for the first time for Thanksgiving. It was very very good!!  It tastes just like a snickers bar.

Below you will find the original recipes.  How I modified each recipe will be in blue.
Crust:

1. 1 3/4 cups GF cookie crumbs I used 1 1/2 cups crumbs from a brownie mix I made. You make any gluten free brownie mix - cool and slice- then place in a magic bullet or blender and process until you have crumbs.
2. 1/4 cup     finely chopped pecans I omitted these
   
3. 1/4 cup     margarine or butter, melted I wanted a lower fat crust so I used 1 egg white, 1 TB. melted butter, and 1 tsp. water. (This also made the crust soft and chewy like a candy bar)

Filling:

1.  2 cups    Vanilla Ice Cream I used Breyer's french vanilla ice cream.
2. 1/4 cup    Chunky Peanut Butter I used Adams chunky peanut butter 
3. 1  3.9oz. pkg. Instant Chocolate Pudding  I used Jello brand
4. 1  8oz. carton nondairy Whipped Topping  I used CoolWhip
5. 1/2 cup CoolWhip nondairy Whipped Topping
6. 2 Tb. Hershey's chocolate syrup

Directions:

Prepare the crust by placing the crumbs in a bowl. Add chopped nuts, melted margarine or butter. If using lower fat version - in a cup slightly whip egg white with a fork. Add 1 Tb melted butter or margarine and the water. Stir to blend. Pour on top of the crumbs and stir just until blended. Press onto the bottom and up the sides of a 9" pie plate. Bake in a 375 degrees oven for 7 minutes. Remove and cool crust. Crust can be made ahead of time and frozen until ready to use.

For the filling, soften the ice cream and mix well with the peanut butter. Add the powdered pudding and stir. Fold in the whipped topping and spoon into the crust. Spread 1/2 cup whipped topping over the top and pour a small amount of hershey's chocolate syrup on top. Freeze until ready to serve. To serve, remove from freezer a few minutes ahead of time. I took mine out of the freezer 1/2 hour ahead of time. Cut and enjoy. Makes 8 servings.

Simple Chocolate Crust Recipe:

Using your blender or magic bullet grind enough EnviroKidz organic Koala Crisp  cereal to equal 1 1/2  cups crumbs.  Substitute cereal crumbs for cookie crumbs in the recipe above. For a deeper chocolate taste add 1 Tb. cocoa to the egg and butter mixture.