Carrot Ice Cream Pie - cooking recipe

Ingredients

1-1/2 cups graham cracker crumbs
1/3 cup packed brown sugar
1/3 cup melted butter or margarine
1/3 cup lemonade concentrate
2-1/4 cups chopped carrots
1/4 cup sugar
1 qt vanilla ice cream, softened

Preparation

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