Preheat oven to 350 degrees F. Butter a 9" pie dish. Place 5 Peanut Envy baked and cooled cookies in a food processor with melted butter and process until it will hold a shape when pressed against the side of the bowl. Transfer cookie mixture to the pie dish and press up the sides and over the bottom of the dish. Bake for 10 minutes. Place the chocolate chips, 2/3 cup cream, corn syrup and vanilla in a small bowl and microwave for 1 minute. Whisk until completely blended. Pour chocolate mixture over bottom of cooled crust and spread evenly. Place dish in freezer. Place ice cream in a medium bowl and let soften enough to mix. Add peanut butter and stir until completely blended. In a separate bowl, whip remaining 1 cup of cream until soft peaks form. Fold whipped cream into ice cream mixture until completely blended. Pour mixture into pie dish and freeze. Cut into wedges to serve and drizzle with melted chocolate.
Glutenfreeda’s Real Cookies can be purchased on line at www.glutenfreeda.com.