Carrot Ice Cream Pie

Yield: 6 to 8 servings

Ingredients

• 1 1/3 cups Graham cracker crumbs (about 21 squares)
• 1/3 cup packed brown sugar
• 1/3 cup butter, melted
• 1/3 cup lemonade concentrate
• 2 1/4 cups chopped carrots
• 1/4 cup granulated sugar
• 1 quart vanilla ice cream, softened

Instructions

1. In a small bowl, combine cracker crumbs and brown sugar; stir in butter.
2. Press onto the bottom and up the sides of an ungreased 9 inch pie place.
3. Refrigerate for 30 minutes.
4. Meanwhile, place lemonade concentrate, carrots and sugar in a food processor or blender; cover and process until carrots are finely chopped and mixture is blended.
5. Transfer to a bowl; stir in ice cream until well blended.
6. Pour into crust.
7. Cover and freeze for 8 hours or overnight.
8. Remove from the freezer 15 to 20 minutes before serving.

Attribution

Taste of Home magazine - February/March 2000