Carrot Ice Cream Pie

• 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

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

graham cracker crumbs, brown sugar, butter, lemonade concentrate, carrots, sugar, vanilla ice cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=150349 (may not work)