Carrot Ice Cream Pie 


1-1/3 cups graham cracker crumbs (about 21 squares), or 
just buy the ready-made graham pie shells they sell 
in super markets (9 inch). 
1/3 cup packed brown sugar 
1/3 cup butter or margarine, melted 
1/3 cup lemonade concentrate 
2-1/4 cups chopped chopped carrots 
1/4 cup sugar 
1 quart vanilla ice cream, softened 


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