Sweet Potato Ice Cream Pie

• 2 cups graham cracker crumbs (about 14 whole crackers)
• 3 tablespoons sugar
• 1/2 cup butter, melted
• 1 can (15 ounces) sweet potatoes, drained
• 1/2 cup packed brown sugar
• 2 teaspoons pumpkin pie spice
• 1 teaspoon grated orange zest
• 1/4 teaspoon salt
• 4 cups vanilla ice cream, softened
• 1 cup heavy whipping cream
• 3 tablespoons confectioners' sugar
• 1 teaspoon vanilla extract

1. In a small bowl, mix cracker crumbs and sugar; stir in butter. Press onto bottom and up sides of a greased 9-in. deep-dish pie plate. Refrigerate 30 minutes.
2. Place sweet potatoes, brown sugar, pie spice, orange zest and salt in a food processor; process until smooth. Add ice cream; process until blended. Spread evenly into crust. Freeze, covered, 8 hours or overnight.
3. Remove from freezer about 10 minutes before serving. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Spread over pie.

graham cracker crumbs, sugar, butter, sweet potatoes, brown sugar, pumpkin pie spice, orange zest, salt, vanilla ice cream, heavy whipping cream, sugar, vanilla

Taken from www.tasteofhome.com/recipes/sweet-potato-ice-cream-pie/ (may not work)